Ingredients
Scale
- 4 English muffins, split and toasted
- 8 slices of smoked ham
- 8 large eggs
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
If you’re feeling adventurous, try swapping the smoked ham for prosciutto or even sautéed spinach for a vegetarian twist. It’s these little improvisations that remind me of my mother’s kitchen, where creativity reigned supreme.
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or cooking spray.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, until it forms a smooth paste.
- Gradually whisk in the milk, continuing to stir until the mixture thickens and starts to bubble, about 5 minutes. Stir in the Parmesan cheese, nutmeg, salt, and pepper. Remove from heat and set aside.
- Place the toasted English muffins in the prepared baking dish. Top each half with a slice of ham, folding if necessary to fit.
- Crack an egg into a small bowl, then gently pour it onto one of the muffin halves, repeating with the remaining eggs.
- Spoon the béchamel sauce over the eggs and ham, ensuring each is well-coated. Season with additional salt and pepper if desired.
- Bake for 15-18 minutes, or until the egg whites are set but the yolks remain slightly runny, a nod to the perfect poach my grandmother perfected.
- Garnish with fresh parsley before serving, inviting a burst of color and freshness to the plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
