BECHAMEL SAUCE AND EGGS

By ldelmas

Ingredients

• Béchamel Sauce
• 5 tbsp. butter
• 3 tbsp. flour
• 3 cups whole milk
• 1 cup grated swiss cheese
• 1/4 tsp. fresh nutmeg
• Salt and pepper
• 1 . Melt butter then stir in flour.
• 2 . Slowly add milk and bring to a low simmer and stir until thickened, about 8-10 minutes.
• 3 . Remove from heat and stir in swiss cheese, season and let cool.
• 8 slices day old bread
• Béchamel sauce (see recipe below)
• 2 cups shredded swiss cheese
• 1/2 lb. sliced ham
• Dijon Mustard
• 4 eggs

Preparation

Step 1

1. Preheat oven to 375 degrees
2. Put 1/3 of sauce in the bottom of the 7.5 inch Copper Chef.
3. Place 4 pieces of bread in bottom of pan, spread with Dijon mustard.
4. Place a layer of ham, then 1/3 of sauce, then 1 cup of swiss.
5. Using a glass, cut out a hole in the top slice of bread and place on top.
6. Top with rest of sauce and 1 cup of swiss leaving the holes empty.
7. Carefully crack an egg in each hole.
8. Cover and bake for 15 minutes. Remove lid and finish baking for another 5 minutes.
Eric’s Tip – The key to this dish is using day old bread. If you don’t have the day old bread, then lightly toast each piece without browning. I have also substituted the ham for turkey and switched the swiss for cheddar for a different flavor profile.