Baked Eggs and Mushrooms in Ham Cups

3/4 lb mushrooms, finely chopped (I use the food processor. Pulse really quick just a few times)
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1 tablespoon finely chopped thyme
9 slices good ham sliced thin but not paper-thin
9 large eggs

Preheat oven to 400°F.

Cook mushrooms and shallot in butter with salt and pepper in a large skillet over medium high heat, stirring, until mushrooms are tender and and starting to brown, about 10 minutes. Remove from heat and stir in sour cream and thyme.

Spray 9 cups of a muffin tin. Fit 1 slice of ham into each muffin cups. Don't worry if the ham sticks up over the sides. Divide mushrooms among cups and crack 1 egg into each. This is where you can tailor each cup to your diners. Try cracking an egg over a small bowl and allow most of the egg white to slip into the bowl while you keep the yolk in the shell. Place yolk in cup. Lightly beat whites and put in cups for those who only eat egg whites. If you like your yolks hard cook just poke it before baking. You could scramble the eggs before placing in the cups if you like. Think about what people might like to eat. Season with salt and pepper. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Remove from muffin cups and serve.