The recipe you are looking for is Baked Eggs and Mushrooms in Ham Crisps. It was recently shown on Queer Eye for the Staight Guy.

3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallots
2 Tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons creme fraiche or sour cream
1 Tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham
without holes, 10 oz)
12 large eggs

Preheat oven to 400 degrees F.

Cook mushrooms and shallots in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraich and tarragon.

Fit 1 slice of ham into each cup of a lightly oiled muffin tin (12 - 1/2 cup muffin size). The ends of the ham will stick up and hang over edges of cups. Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and papper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

It's too late for Christmas, but maybe New Year's breakfast will do.