Cheesy Ham Sauce over Eggs

Christmas morning is not the time that you want to be laboring over the stove, and yet you want to serve your family and/or friends a lovely, special breakfast suitable to the occasion. Here’s the way to do most of the work the day before. This wonderful, flavorful Cheesy Ham Sauce is quite the crowd pleaser. The beauty of it is that it can be made one to two days ahead of time and simply reheated. Use it as a topping for toasted English muffins, toast points, or as I like to use it, on top of an omelet or scrambled eggs. You can even ladle some over a poached egg. It makes a lovely presentation, a hearty meal, and something very special without a lot of work in the morning that you plan to serve it.

Cheesy Ham Sauce over Eggs

½ c. butter
¼ c. flour
1½ c. whole milk
½ c. water
1 t. chicken soup base
¾ c. shredded cheddar cheese
1 t. prepared mustard
1 t. Worcestershire sauce
2 c. cooked ham, cubed
½ c. sliced mushrooms
¼ c. ripe olives, halved
¼ c. chopped Melissa’s roasted red peppers
¼ c. scallions, diced

In a medium sauce pan melt butter. Blend in flour. Cook and stir for 2 to 3 minutes until the flour becomes amber in color. Slowly pour in milk, water, and soup base. Cook and stir until thickened. Add cheese, mustard, and Worcestershire sauce, stirring until cheese melts. Add ham, mushrooms, olives, red peppers, and scallions. Stir to combine and heat through. At this point it can be poured over the top of omelets, a baked egg casserole, or scrambled eggs.

This can be made ahead and stored in a covered dish in the refrigerator for up to two days.

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