Breakfast Ham Crisp by: Hannah

you will need:

1 small bell pepper chopped
1 small onion chopped
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1 tablespoon finely chopped fresh or dry tarragon leaves (or basil or thyme)
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 large eggs

Accompaniment: buttered toast and hash browns
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

DirectionsPreheat oven to 400 degrees F.

Prepare green peppers and onions: Cook peppers and onions in butter with tarragon (basil or thyme), salt and pepper in a large heavy skillet over moderately high heat, stirring, until they are tender , about 5 minutes. Remove from heat and stir in sour cream.

Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide sour cream mix among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny (you can also scramel the eggs instead), about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area

personal comments:
When i tried this i liked it. It was small and simple and fun to make! I would give it a 4 stars out of 5