Baked Eggs Mornay with Turkey Ham
Preparation: 10 min.
Cooking: 20 min.
Total: 30 min.
- 1/2 Cup unsalted butter
- 1 Lb turkey ham , cut into thick slices
- 4 Tbsp all purpose flour
- 2 Cup milk , hot
- 4 Tbsp grated Parmesan cheese
- 4 Tbsp Swiss cheese , grated
- 2 egg yolks
- 8 eggs
- 4 parsley sprigs
Preheat oven to 375 ℉. Melt 2 whole Tbsp unsalted butter butter in a heavy nonstick skillet over medium heat. Saut'e turkey ham slices 2-3 minutes or until lightly browned on both sides. Transfer to a platter to keep warm.
Melt 4 whole Tbsp unsalted butter butter in a saucepan. Stir in flour. Cook, stirring constantly, over medium heat about 1 minute, or until bubbly. Gradually whisk in hot milk. Continue to whisk slowly, until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes, then reduce heat to low. Stir in cheeses and cook another 2 minutes or until cheese has melted and sauce is smooth. Transfer 1/4 whole cup of sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce. Whisk in remaining butter. Cook 1 minute longer, stirring constantly. Remove from heat.
Pour sauce into a buttered baking dish large enough to hold eggs and sauce. Break eggs one at a time onto a saucer and transfer gently over the Mornay sauce. Lightly butter a piece of wax paper. Place over baking dish and bake 6-7 minutes, or longer if harder eggs are desired. Garnish with parsley and serve with the turkey ham.