Woke up this morning to the sound of Kris Kristofferson’s “Sunday Morning Coming Down” and I haven’t been able to get the song out of my head since. So, I’m humming along and whipping up some Black Forest Eggs, ‘Cause there’s something in a Sunday, makes a body feel….” like having some brunch! Sliced black forest ham and eggs layered on toasted bread and covered in creamy cheese. Yep, its Sunday morning coming down!
Preheat oven to 200°F. Place 8 slices of black forest ham in an oven-safe pan or dish. Cover with foil and place in oven. Warm the ham while you cook the eggs. However, if you prefer you can place the ham slices into a microwave safe dish and heat in the microwave.
In a medium saucepan melt 2 tablespoons of butter. Remove from heat and stir in 1 tablespoon of flour until smooth. Place back on heat and slowly whisk in 1 cup milk until smooth. Add 1/3 cup packed shredded sharp cheddar cheese, salt, and freshly ground black pepper to taste and remove from heat. Cover and keep warm.
Place 4 slices of country or rustic bread in a toaster. I am using a rustic Italian oval loaf today. Whatever bread you use be sure it can hold up to layering.
Wash and remove the stem and seeds from 1 red bell pepper. Cut into 3/8” slices. Add a drizzle of oil to a non-stick pan and gently bring the pan to medium heat. Crack 4 eggs into 4 separate ramekins or small bowls. When the pan has reached desired temperature place 4 red pepper slices in the pan. Gently tip an egg into each ring.
How long you cook the eggs depends on your taste. When the whites are just set, the yolks will still be quite runny. This is when I usually take them from the heat. However, if you prefer a medium textured yolk fry a bit longer, approximately 4 minutes.
HINT: Almost all egg recipes work best if eggs are at room temperature. Remove from refrigerator at least 2 – 3 hours prior to cooking.
Place a piece of toast on a serving plate, top with 2 slices of ham, add an egg ring, and cover with some of the cheese sauce. Garnish with some chopped scallions.
‘….I caught the smell of someone fryin (ham & eggs), and it took me back to something, that I’d lost somehow somewhere along the way.’ Happy Sunday, luvs! – Ella💙
- 4 slices country bread, toasted
- 8 slices black forest ham, from your deli
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup shredded sharp cheddar cheese, packed
- Salt and pepper, to taste
- 1 red bell pepper, sliced (will need 4 slices)
- 4 eggs
Preheat the oven to 200°F. Place the ham in an oven safe pan or dish. Cover with foil and warm in oven while you cook the eggs and ham.
Melt the butter in a medium saucepan over medium heat and whisk in the flour. Return to heat and gradually add the milk whisking frequently until smooth. Turn off heat and add the cheese, salt and pepper to taste and blend until cheese is melted.
In a non-stick skillet drizzle a little oil and gently bring to a medium heat. As the pan is heating crack 4 eggs into 4 ramekins or small bowls. When skillet is ready place 4 pepper rings in skillet. Gently tip an egg into each ring. Fry for 2 – 3 minutes, for sunny side up with a runny yolk. Longer if you prefer a medium textured yolk.
Place a piece of toast to a serving place. Add two slices of ham on top of bread and cover with an egg ring. Spoon some cheese sauce on top. Garnish with some chopped scallions, if desired.