Baked eggs in ham cups

Baked Eggs and Mushrooms in Ham Crisps
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 TBSP unsalted butter
1/2 tsp salt
1/4 tsp black pepper
2 TBSP creme fraiche or sour cream
1 TBSP finely chopped tarragon
12 slices Black Forest or Virginia Ham w/out the holes (10 ozs)
12 large eggs
** Preheat oven to 400 degrees
** Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon.
** Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.