• 2 tablespoons unsalted butter
• 3/4 pound diced mushrooms
• 1/4 cup minced shallots
• 1/2 pound crawfish tails
• salt and cracked black pepper, to taste
• 2 tablespoons sour cream
• 1 tablespoon minced tarragon
• 12 slices sugar-cured ham
• 12 eggs

Chef comments:

“The unique rich taste of Louisiana crawfish imparts unique flavor to Louisiana dishes that simply cannot be duplicated with other seafood,” says John. “Additionally, the varieties of dishes that come about at the hand of the chef using crawfish are as numerous as the cooks creating these dishes. Once crawfish season arrives, there comes a natural desire to incorporate crawfish in our recipes. Their versatility guarantees creativity at the hands of the cook. This wonderful regional shellfish can make any recipe better. The dish below includes all the ingredients necessary to create a complete meal. These baked eggs are simple to prepare and are a perfect breakfast-in-bed dish. ”