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 19^th 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):

• 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

Directions:

MORNAY (CHEESE SAUCE)

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.

EGGS

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