CrescentHollow Cookbook

 

Servings: 6 egg muffins

Prep Time: 15 minutes

Total Time: 30 minutes

Source: Andy and Terri Hubner

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Ingredients

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6 slices white bread (crusts removed)

6 slices ham

6 small eggs

grated cheese (gruyere or sharp cheddar)

2 tbsp butter

1 tbsp flour

200 ml milk (7/8 of a cup)

nutmeg

dijon mustard

S & P

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Directions

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Preheat oven to 180 c (355 f).

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Bechamel Sauce - Melt 1 tbsp butter in pan.  Whisk in flour until smooth.  Add milk slowly and whisk until you have a creamy white sauce.  Stir in a bit of nutmeg, dijon mustard, and s & p.

 

Muffins - Flatten bread with a rolling pin.  Brush with melted butter and gently press into muffin tin.  Add one egg into each tin.  If the egg is too large, pour out some of the white.  Top with a spoonful of Béchamel Sauce and finish with grated cheese.

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Brush edges of bread with melted butter.

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Bake for 15 minutes - 20 minutes if you do not want your egg runny.

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