Baked Egg with Ham and Chicory


4 chicory heads, quartered
I Tbsp lemon juice
4 hard-cooked eggs, shelled and sliced
4 slices ham, diced
2 large tomatoes, sliced
1 to 2 tsp wholegrain mustard
2 Tbsp shredded Cheddar cheese

Cheese Sauce

2 Tbsp butter or margarine
1/4 cup all-purpose flour
2½ cups warm milk
I tsp Dijon mustard
1½ cups shredded mature Cheddar cheese
salt and freshly ground black pepper


  1. To make cheese sauce, melt the butter or margarine in a medium-sized saucepan, and stir in the flour. Cook for 30 seconds, then remove from the heat.
  2. Stir in the milk, a little at a time, blending after each addition to prevent lumps. Return sauce to a medium heat, and stir until the sauce thickens and boils.
  3. Add the mustard and cheese, and season to taste with salt and freshly ground black pepper. Continue to cook, stirring constantly, until the cheese has melted.
  4. Preheat the oven to 375°F. Blanch the chicory in boiling water with the lemon juice for 5 minutes. Drain.
  5. Place the chicory in a gratin dish with the eggs, ham, and tomatoes. Beat the mustard into 1¼ cup of the cheese sauce. Pour the sauce over the gratin mixture, sprinkle with cheese, and bake for 25 minutes.

Makes 2 to 3 servings.

Source: Egg Essentials

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