Baked Eggs in Cheese Sauce with Country Ham Recipe

Baked Eggs with Country Ham #Recipe |

Sovereign Remedies serves up a delicious twist on coddled eggs, a dish that dates back to late 19th century England. Coddling is a gentle steaming that results in a soft-cooked egg. At Sovereign Remedies, the eggs are served in a mornay, a cheese sauce made by enriching a standard béchamel sauce.

Baked Eggs in Cheese Sauce with Country Ham #Recipe |

Ingredients (serves 6-8):

  • 1/2 each white onion (diced or pureed)

  • 2.5 tbsp.  butter

  • 3 tbsp. all-purpose flour

  • 2 cups milk (warm)

  • 1 cup shredded sharp cheddar (or pimento cheese)

  • 1/2 cup cream cheese

  • Salt (to taste)

  • Black pepper (to taste)

  • Nutmeg (pinch)

  • 6-8 eggs

  • 1 cup diced ham



  1. Melt butter

  2. Sweat onion in butter

  3. Add flour and cook 1-3 min.

  4. Add milk and bring to simmer whisking

  5. Add cheese and whisk till melted

  6. Add salt pepper and nutmeg to taste

  7. Chef tip: I make the mornay a day ahead.  If you have extra, it freezes well.  Or, you can add more cheese and use it like queso dip or fondue for chips, vegetables, etc.


  1. Put about 8 oz. of cheese sauce in the bottom of a medium sized cast iron or pan

  2. Sprinkle 1 cup of diced N.C. country ham across

  3. Crack 6-8 local eggs on top making sure not to break the yolk

  4. Bake at 350 degrees for 15-20 minutes depending on level of doneness desired

  5. Chef tip: I sprinkle with salt and black pepper after as well as extra virgin olive oil and rice krispies

Baked Eggs in Cheese Sauce with Country Ham #Recipe | Baked Eggs in Cheese Sauce with Country Ham #Recipe |