Poached Eggs with Smoked Ham, Asparagus, and Cheddar Cheese Sauce
Makes 4 servings
- 2 tbsp butter
- 2 tbsp flour
- 1-1/4 cup 2% milk
- 1 cup grated aged cheddar cheese
- Salt and pepper to taste
- Pinch each of cayenne pepper and nutmeg
- ½ sourdough baguette, cut at a slight angle into 8 rounds
- 8 thick slices of black forest ham
- 8 large eggs
- 16 asparagus spears, trimmed and blanched
Preheat over to 425 degrees. Melt butter in a small pot, stir in flour until well combined. Slowly whisk in milk. Bring to a simmer and cook, stirring, until sauce thickens. Mix in the cheese and seasonings. Remove from heat and reserve.
Place baguette slices on a baking sheet. Top each with a slice of ham. Place one poached egg on top the ham and place two asparagus spears and a little of the cheese sauce on top and bake for 10 minutes to head through bread, ham. Asparagus and sauce. Serve immediately.








