Categories: lunch/appetizer

Ingredients

• 8 slices of good sliced white bread, trimmed of crusts.
• 4 tbsp butter, divided
• 1 cup grated shredded gruyere cheese
• 1/4 lb thinly sliced boiled ham
• 8 fresh eggs
• 1 tbsp flour
• 1/2 cup of milk
• 1 tsp Dijon mustard
• Salt and pepper to taste
• chopped parsley for garnish, optional

Directions

1. Pre-heat oven to 350 degrees

2. Prepare bechamel sauce:

3. In a sauce pan on medium heat melt two tbsp butter

4. Whisk in flour, whisking until smooth

5. Continuing stirring until darkens to a blonde color

6. Add dijon mustard

7. Add salt and pepper to taste

8. Crust:

9. Melt 2 remaining tbsp butter

10. Brush slices of bread on both sides with melted butter

11. Insert slices into each muffin slot, in large muffin pan

12. Line bottom of each crust with ham, divided equally among crusts

13. Add gruyere cheese

14. Top with fresh egg – if egg content is large, remove enough egg white so egg does not overlfow the muffin crust

15. Cover each muffin crust with bechamel sauce

16. Bake in oven for 15 minutes until egg is cooked but runny. Firmer egg add 2-4 minutes in oven.

17. Remove from oven, let sit for 5 minutes, remove from muffin tin and plate.

18. Add parsley, optional

19. Suggest small mixed greens salad with vinegarette dressing

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