Baked Eggs in Cheese Sauce with Country Ham Recipe

Baked Eggs in Cheese Sauce with Country Ham
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.
Ingredients (serves 6-8):
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1/2 each white onion (diced or pureed)
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2.5 tbsp. butter
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3 tbsp. all-purpose flour
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2 cups milk (warm)
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1 cup shredded sharp cheddar (or pimento cheese)
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1/2 cup cream cheese
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Salt (to taste)
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Black pepper (to taste)
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Nutmeg (pinch)
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6-8 eggs
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1 cup diced ham
Directions:
MORNAY (CHEESE SAUCE)
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Melt butter
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Sweat onion in butter
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Add flour and cook 1-3 min.
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Add milk and bring to simmer whisking
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Add cheese and whisk till melted
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Add salt pepper and nutmeg to taste
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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.
EGGS
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Put about 8 oz. of cheese sauce in the bottom of a medium sized cast iron or pan
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Sprinkle 1 cup of diced N.C. country ham across
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Crack 6-8 local eggs on top making sure not to break the yolk
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Bake at 350 degrees for 15-20 minutes depending on level of doneness desired
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Chef tip: I sprinkle with salt and black pepper after as well as extra virgin olive oil and rice krispies

