Creamed Eggs and Ham

Creamed Eggs and Ham

After Easter many families have an abundance of hard-boiled eggs and leftover ham. Here is a recipe to help you serve them up so your family thinks they are eating something new instead of leftovers. Creamed Eggs and Ham can be served for any meal on Easter Monday!

8 hard-boiled eggs, shelled and cut in slices or wedges
4 slices cooked ham, cut in serving size pieces
1 cup Swiss cheese, grated
3 cups Bechemal sauce
Pepper, chives or parsley chopped, paprika

Bechemal (white) Sauce:
2 cups milk
3 TBS butter
4 TBS flour
salt to taste

Scald milk in a pan or microwave.
Melt 3 tablespoons of butter in a 1qt saucepan.
Add flour to the saucepan and let cook for one minute, stirring constantly.
Slowly add the milk, stirring gently until it boils.
Let sauce low boil for 3 minutes to thicken, stirring, remove from heat.

In a baking dish or individual pudding dishes, line bottom with ham, arrange eggs over ham, pour 2/3 Bechemal sauce over eggs and ham, sprinkle cheese over top and then drizzle remaining sauce over the cheese.
Bake 10 minutes at 400 deg or until a nice brown crust is formed.
Garnish with sprinkle of pepper to taste, and chives or parsley and paprika for looks.
Serve immediately with or on toast or English muffins.