Saturday, 2 January 2016

Ham and Eggs Au Gratin

Ah leftover ham. We now almost always have a baked ham on boxing day and there are of course a whole pile of leftovers. This is the first dish I made with my leftovers and it was delicious.

Ham and Eggs Au Gratin (adapted from Closet Cooking)
(Serves 4)

4 eggs
2 tbsp butter
2 tbsp flour
375ml milk
50g cheddar cheese, grated
2 tsp dijon mustard
2 tsp lemon juice
2 tbsp parsley, chopped
salt, pepper and cayenne to taste
340g ham, sliced thickly
4 tbsp panko breadcrumbs
25g cheddar cheese, grated

Preheat the oven to 200C. Grease an ovenproof dish.

Put the eggs into a saucepan and cover with water, bring to a boil, turn off the heat, cover and let sit for 7 mins before transferring to cold water, peeling and slicing.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for a min or two.  Add the milk a little at a time stirring all the time until the sauce thickens.

Mix in the cheese, mustard, lemon juice and parsley and season with salt, pepper and cayenne. Remove from heat.

Place the ham in the ovenproof dish, top with the sliced eggs and then the sauce. Sprinkle over the breadcrumbs and cheese. Bake in the oven for 15 mins, until golden brown and bubbling.

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