Baked Eggs In Casserole

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From The Williamsburg Cookbook in the mid '70's that I have enjoyed occasionally over the last 30 years. A good cure for excess ham or boiled eggs. A very good dish."

Original recipe yields 4 servings
OK
  • FOR BECHAMEL SAUCE

Nutritional

  • Serving Size: 1 (388.7 g)
  • Calories 579.1
  • Total Fat - 36.6 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 418.9 mg
  • Sodium - 1842.7 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 8.7 g
  • Protein - 39.8 g
  • Calcium - 465.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 3 mg
  • Thiamin - 1 mg

Step 1

Spray a 1 1/2 quart casserole dish or 4 individual ramekins with oil.

Step 2

Salt the eggs to taste and cut ham into thin strips and arrange a layer of ham, then eggs, and sauce in the ramekins or in the casserole. Repeat layers.

Step 3

Sprinkle lightly with bread crumbs, Swiss cheese, and 1/2 of the nutmeg (paprika optional). Bake at 375 degrees F for 8-10 minutes for individual ramekins and 25 to 35 minutes for the 1 1/2 qt casserole, or until cheese is bubbly and golden brown.

FOR BECHAMEL SAUCE


Step 4

Heat butter and onion together until onion is soft, but do not brown. Stir in flour and remove from heat. Add hot milk or milk and chicken stock mixture and continue to stir rapidly until sauce is smooth.Return to heat, stirring continuously until sauce comes to a boil. Gently simmer and stir 3 to 5 minutes longer. Stir in 1/2 of the total nutmeg. Sauce can be strained or left as is with the onions. Note: extra cheese can be added to the sauce.

Tips & Variations


No special items needed.

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