Baked Eggs Mornay with Turkey Ham

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 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.
Calories
780 Cal
Fat
59 g
Carbs
17 g
Protein
44 g
Fiber
0.4 g
Sugar
10 g
Cholesterol
720 mg
Sodium
1800 mg


Nutrients

Fiber     0.4 g
Fat     59 g
Sugar     10 g
Carbs     17 g
Protein     44 g
Calories     780 Cal

Fats

Fat, Poly     6 g
Fat, Mono     18 g
Fat, Sat     30 g
Fat, Trans     0.7 g
Fat, Percent     68 %

Vitamins

Vitamin, K     8 mcg     6.6 %
Vitamin, A     1900 IU     63 %
Vitamin, B12     2.3 mcg     97 %
Niacin     3.1 mg     20 %
Riboflavin     1.1 mg     82 %
Vitamin, C     10 mg     11 %
Vitamin, D     100 IU     17 %
Vitamin, B6     0.5 mg     29 %
Vitamin, E     3.2 mg     21 %
Panto, Acid     2.9 mg     58 %
Choline     380 mg     69 %
Thiamin     0.2 mg     20 %

Minerals

Calcium     380 mcg     38 %
Phosphorus     790 mg     110 %
Magnesium     60 mg     14 %
Copper     0.4 mcg     39 %
Fluoride     6.8 mcg     170 %
Zinc     5.5 mg     50 %
Cholesterol     720 mg     1.8 %
Sodium     1800 mg     120 %
Selenium     79 mcg     140 %
Manganese     0.1 mg     1.7 %
Potassium     710 mg     15 %
Iron     4.8 mg     60 %