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Eggs Benedict Casserole

Eggs Benedict Casserole 

   10 poached eggs
   2 cups diced ham


Mornay Sauce 

   1/4 cup butter
   l/4 cup flour
   1/2 tsp salt
   1/8 tsp nutmeg
   2 1/2 cups milk
   1 l/2 cups swiss cheese, shredded


Put butter into saucepan and melt. Stir in flour, salt and nutmeg. Return to heat 
and stir until flour is thoroughly blended. Add milk 1/2 cup at a time and stir 
until thickened. Add cheese and stir until melted.

Heat oven 350 degrees

Spray bottom and sides of 13x9x2 baking and serving dish with cooking spray
Spread diced ham evenly on bottom of dish.

Poach eggs by boiling water in a large pan. when at full boil, break each egg 
into a small cup and gently slide into water. Remove pan from heat and cover 
with lid. Set aside.

Place eggs on top of ham and pour sauce over.
Bake 35-40 min.


Displayed on: Thursday - 30 Oct 14 - 07:56:04