• 1/2 cup plus 2 Tbs. unsalted butter
• 1 lb. turkey ham, cut into thick slices
• 1/4 cup all purpose flour
• 2 cups milk, hot
• 1/4 cup Parmesan cheese
• 1/4 cup Swiss cheese, grated
• 2 egg yolks
• 8 eggs
• 4 sprigs parsley

Preheat oven to 375°F. Melt 2 Tbs. butter in a heavy nonstick skillet over medium heat. Sauté turkey ham slices 2-3 minutes or until lightly browned on both sides. Transfer to a platter to keep warm.

Melt 1/4 cup butter in a saucepan. Stir in flour. Cook, stirring constantly, over medium heat about 1 minute, or until bubbly. Gradually whisk in hot milk. Continue to whisk slowly, until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes, then reduce heat to low. Stir in cheeses and cook another 2 minutes or until cheese has melted and sauce is smooth. Transfer 1/4 cup of sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce. Whisk in remaining butter. Cook 1 minute longer, stirring constantly. Remove from heat.

Pour sauce into a buttered baking dish large enough to hold eggs and sauce. Break eggs one at a time onto a saucer and transfer gently over the Mornay sauce. Lightly butter a piece of wax paper. Place over baking dish and bake 6-7 minutes, or longer if harder eggs are desired. Garnish with parsley and serve with the turkey ham.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 711, fat 54.7g, 69% calories from fat, cholesterol 660mg, protein 40.6g, carbohydrates 14.8g, fiber 0.2g, sugar 7.7g, sodium 1394mg, diet points 19.2.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 2.1, Fat: 8.2, Sugar: 0.0, Very lean meat protein: 0.2

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The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.