Baked Eggs in Cheese Sauce with Country Ham Recipe

Updated September 13, 2021
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.
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
MORNAY (CHEESE SAUCE)
Melt butter
Sweat onion in butter
Add flour and cook 1-3 min.
Add milk and bring to simmer whisking
Add cheese and whisk till melted
Add salt pepper and nutmeg to taste
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
Put about 8 oz. of cheese sauce in the bottom of a medium sized cast iron or pan
Sprinkle 1 cup of diced N.C. country ham across
Crack 6-8 local eggs on top making sure not to break the yolk
Bake at 350 degrees for 15-20 minutes depending on level of doneness desired
Chef tip: I sprinkle with salt and black pepper after as well as extra virgin olive oil and rice krispies
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