Creamy Béchamel Eggs with Chicken Ham: A Cozy Comfort Dish 🧀🍳
Indulge in the ultimate comfort food with this Creamy Béchamel Eggs with Chicken Ham recipe! This dish combines the rich, velvety texture of a homemade béchamel sauce with the savory goodness of chicken ham and perfectly cooked eggs, all baked to golden perfection. Topped with melted cheese, this recipe is a heartwarming crowd-pleaser that’s ideal for brunch, a cozy dinner, or a special family meal. With its creamy sauce, delicate flavors, and simple preparation, it’s a dish that feels indulgent yet is easy enough for any home cook. Let’s dive into this friendly and tasty recipe, complete with tips, variations, and serving ideas to make it your own!
Ingredients (Serves 4)
For the Béchamel Sauce:
- 50 g (3.5 tablespoons) unsalted butter
- 50 g (1/3 cup) all-purpose flour
- 500 ml (2 cups) whole milk, warmed (for a smoother sauce)
- 100 g (1 cup) grated cheese (Gruyère, Comté, or cheddar for a melty, nutty flavor)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional, for a warm, aromatic touch)
For the Egg and Ham Mixture:
- 6 large eggs, hard-boiled and peeled
- 4 slices chicken ham (or turkey ham, about 100–150 g, thinly sliced)
For Garnish and Serving:
- Fresh parsley, finely chopped (optional, for a pop of color)
- Lemon wedges (optional, for a bright finish)
- Side salad or seasonal vegetables (e.g., steamed green beans, roasted asparagus)
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowl
- Oven-safe gratin dish or baking dish (8×8-inch or similar)
- Sharp knife and cutting board
- Measuring cups and spoons
- Oven mitts
Instructions
- Prepare the Béchamel Sauce
In a medium saucepan, melt the butter over medium-low heat until it’s fully melted and slightly foamy. Add the flour and whisk continuously for 1–2 minutes to form a smooth roux, cooking out the raw flour taste without letting it brown. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Continue cooking and stirring for 5–7 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon. Remove from heat and stir in the grated cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg (if using) for a warm, aromatic depth. Set the béchamel aside, keeping it warm. - Prep the Eggs and Ham
Slice the hard-boiled eggs into rounds or quarters, depending on your preference for presentation. Thinly slice the chicken ham into bite-sized pieces or strips. In a mixing bowl, gently toss the eggs and ham together to combine, ensuring the pieces are evenly distributed for a balanced bite in every serving. - Assemble the Dish
Preheat your oven to 350°F (180°C). Lightly grease an oven-safe gratin dish or baking dish with butter or cooking spray. Spread the egg and ham mixture evenly across the bottom of the dish. Pour the warm béchamel sauce over the top, ensuring it covers the eggs and ham completely for a luscious, creamy layer. If desired, sprinkle a little extra grated cheese on top for an extra golden, bubbly finish. - Bake to Perfection
Place the dish in the preheated oven and bake for 15–20 minutes, or until the béchamel is bubbly and lightly golden on top. The sauce should set slightly while remaining creamy, and the cheese (if added) will melt into a deliciously gooey topping. Keep an eye on it to prevent over-browning. - Serve and Enjoy
Remove the dish from the oven and let it rest for 2–3 minutes to settle. Garnish with a sprinkle of fresh parsley for a burst of color and freshness. Serve hot, accompanied by a crisp green salad with a light vinaigrette, steamed seasonal vegetables, or crusty bread to soak up the creamy sauce. For a zesty touch, offer lemon wedges on the side for squeezing over the dish.
Serving Suggestions
This Creamy Béchamel Eggs with Chicken Ham is a versatile dish that shines as a main or side, perfect for various occasions:
- Brunch Bliss: Serve with a mimosa, fresh orange juice, or a light sparkling wine for a decadent brunch spread.
- Dinner Delight: Pair with roasted vegetables (like zucchini or carrots) or a simple arugula salad with cherry tomatoes and a lemon-olive oil dressing.
- Bread Basket: Offer crusty baguette slices, garlic bread, or warm pita to scoop up the rich béchamel sauce.
- Holiday Touch: This dish makes a cozy addition to holiday brunches or potlucks, especially when garnished with festive herbs like chives or dill.
Tips for Success
- Perfect Hard-Boiled Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce to a simmer for 10–12 minutes. Transfer to an ice bath to cool, making peeling easier.
- Smooth Béchamel: Warm the milk before adding to the roux to prevent lumps. If lumps form, strain the sauce through a fine mesh sieve.
- Cheese Choices: Gruyère or Comté adds a nutty, melty quality, but sharp cheddar or mozzarella works well for a budget-friendly option.
- Make Ahead: Prepare the béchamel and boil the eggs up to a day in advance. Assemble and bake just before serving to save time.
- Texture Tip: For a crispier top, broil the casserole for the last 1–2 minutes of baking, watching closely to avoid burning.
Variations to Try
- Vegetarian Twist: Replace chicken ham with sautéed mushrooms, spinach, or roasted red peppers for a meat-free version.
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the béchamel for a subtle heat.
- Seafood Swap: Substitute chicken ham with flaked smoked salmon or cooked shrimp for a luxurious twist.
- Herb Infusion: Stir fresh herbs like dill, chives, or tarragon into the béchamel for extra flavor.
- Gluten-Free Option: Use a gluten-free flour blend for the béchamel and ensure the chicken ham is gluten-free.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The béchamel may thicken, but it reheats well.
- Freezer: Assemble the dish (without baking) and freeze in a freezer-safe dish, wrapped tightly, for up to 1 month. Thaw in the fridge overnight before baking as directed.
- Reheating: Reheat in a 350°F (180°C) oven for 10–15 minutes, covered with foil to prevent drying out, or microwave individual portions for 1–2 minutes.
Why You’ll Love This Recipe
This Creamy Béchamel Eggs with Chicken Ham is the epitome of comfort food, blending the simplicity of eggs and ham with the indulgent richness of a cheesy béchamel sauce. It’s quick to prepare, uses pantry staples, and delivers a satisfying meal that’s perfect for any time of day. The creamy sauce, savory ham, and tender eggs create a harmonious balance of flavors that will have everyone asking for seconds. Plus, it’s endlessly adaptable to suit your tastes or dietary needs, making it a go-to recipe for busy weeknights or special occasions.
A Nod to Comfort Food
This dish draws inspiration from classic European comfort foods, particularly French and British recipes that pair eggs with creamy sauces, like eggs Mornay. The addition of chicken ham adds a lighter, modern twist, while the béchamel sauce—infused with cheese and a hint of nutmeg—brings a touch of elegance to humble ingredients. It’s a dish that feels like a warm hug, perfect for cozy gatherings or when you need a little culinary comfort.
Nutritional Information (Approximate per serving, based on 4 servings)
- Calories: ~300–320 kcal
- Protein: 15–18g
- Fat: 20–22g
- Carbohydrates: 10–12g
Note: Values vary based on portion size and specific ingredients. Use a nutrition calculator for precise data.
