- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Cheesy Béchamel Sauce:
Toppings:
Poached eggs:
Method
Cheesy Béchamel Sauce In saucepan, melt butter over medium-low heat. Using whisk, stir in flour all at once. Gradually add milk, whisking constantly until mixture is smooth. Add nutmeg and season with salt and pepper. Reduce heat to low and cook for 10 minutes, stirring often with wooden spoon. Add cheese and stir until melted.
Toppings Meanwhile, in skillet, melt butter over medium-low heat. Add leek; cook, stirring occasionally, until tender, 6 to 8 minutes. Transfer to plate; keep warm.
Wipe down skillet. Add ham; cook, stirring occasionally, about 2 minutes. Pour maple syrup over ham and continue cooking, stirring occasionally, until ham is glazed, 1 to 2 minutes. Remove from heat; set aside.
Poached Eggs In deep skillet, add enough water to come 3 inches up side. Bring to boil. Reduce heat to simmer; stir in vinegar. Crack 1 egg into small bowl; gently slide egg into pan. Repeat with remaining eggs. Cook until whites are set but yolks are still slightly runny, or until desired doneness, about 5 minutes. Using slotted spoon, gently transfer eggs, one at a time, to paper towel-lined plate.
Divide toasted bread slices among plates. Top with reserved Toppings, Cheesy Béchamel Sauce and Poached Eggs. Season with salt and pepper, if using. Garnish with watercress sprigs, if desired.
Nutritional facts PER SERVING
- Iron 2.8 mg
- Fibre 1 g
- Sodium 575 mg
- Sugars 14 g
- Protein 24 g
- Calories 550
- Total fat 35 g
- Cholesterol 285 mg
- Saturated fat 19 g
- Total carbohydrate 35 g
