4 lg. English muffins
2 c. ground country ham
1 c. sour cream
8 eggs

Split muffins with a fork and lightly toast the tops. Mix enough sour cream with the ham to hold it together. Spread each muffin half with ham, building it up around the edge to form a rim. Carefully slip a raw egg in the center. Cover loosely with foil and bake at 350 degrees until egg is set, about 10 minutes. Cover egg with about a tablespoon of sour cream and cook, uncovered, 5 minutes longer. Serves 4.