Cook time: 15 minutes Yield: 4-5
- 5 cups cubed day old brioche loaf
- 3/4 cups milk
- 1 3/4 cups cooked ham diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups cream or half and half
- 1 1/2 cups gruyere, grated
- 3/4 cup parmesan, grated
- salt and pepper to taste
- pinch of freshly grated nutmeg, optional
- 1 tablespoon canola oil
- 2-3 eggs
- Place cubed bread in the bottom of a medium casserole dish.
- Pour milk over the top and set aside.
- In a medium sauce pan over medium-high heat cook ham until beginning to show a golden brown color. Set aside.
- Pre-heat oven to 400 degrees.
- In a large sauce pan over medium heat melt butter.
- Once butter is completely melted add flour all at once and whisk until smooth.
- Whisk in heavy cream (or half and half) and bring to a low boil.
- Allow to boil for a minute or two until thickened.
- Add 2 1/4 cup gruyere and parmesan and stir until smooth. Remove from heat.
- Add salt and pepper to taste and a pinch of nutmeg if desired.
- Top cubed bread with browned ham.
- Pour 3/4 of the béchamel (cheese mixture) to the bread and ham and stir to combine.
- Taste and top with remaining béchamel if desired.
- Place casserole in the oven and bake for 10-15 minutes until warm throughout and browned on top.
- Meanwhile, heat 1 tablespoon oil in a medium sauce pan over medium heat until hot.
- Gently add eggs and cook until the white is done but the yellow is still intact and runny, about 3 minutes.
- Remove the casserole from the oven and top with eggs.
- Serve immediately.
Includes a story of how she came up with the dish and the name of it.