Oeufs á La Benedictine - Eggs Benedectine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 eggs
• 6 tablespoons cream
• 2 cups thin sauce ( sauce (cheesy or not) medium sauce or your own recipe)
• 1/2 cup grated american cheese (any yellow cheese) or 1/2 cup monterey jack cheese (any yellow cheese) or 1/2 cup cheddar cheese (any yellow cheese)
• 2 egg yolks, well beaten
• 1/4 cup sherry wine
• 6 slices ham, broiled (thin slices)
• 6 slices bread, toasted and buttered
• 6 slices tomatoes, fried

Recipe

• 1 butter six ramekins and preheat oven to 350°f.
• 2 break each egg into prepared ramekin, to which 1 tablespoon cream has been added.
• 3 bake until set, 15 to 20 minutes.
• 4 prepare sauce and just before ready add grated cheese, stirring until melted.
• 5 remove from heat and add beaten egg yolks gradually, stirring constantly; add sherry.
• 6 place a slice of ham on each slice of buttered toast, add a slice of fried tomato, the baked egg, and the sauce.