For some reason I had it in my head that this recipe would involve pastry. When I searched for other recipes I found ones that basically involved making a ham sandwich and then covering in a white sauce and baking in the oven. That’s does sound a bit tasty but this is a bit different to that!
2oz ham chopped
3 hard boiled eggs
2oz mushrooms chopped
2 sticks of celery chopped
Three quarters of a pint of milk
3-4 tbsps breadcrumbs
Put the ham in an ovenproof dish. Slice the eggs and add them to the ham, retaining 2-3 slices for garnish. Fry the mushrooms and celery in 1oz of the butter for 10 minutes until soft. Stir in the flour, then remove from the heat and gradually stir in the milk. Return to the heat, bring to the boil stirring all the time and season to taste. Pour the sauce over the eggs, sprinkle with breadcrumbs, dot with shavings of butter and bake at 190 for about 20 minutes. Garnish with sliced egg.
This would really be a good dish to make with leftover ham joints. I actually just used sliced ham cut up. Just like many of the other recipes I’ve made this involves cheap ingredients that are pretty much standard items in most peoples fridge and cupboard. I chose to make this as I had a few loose mushrooms and two sad sticks of celery that really needed eaten!
My sauce had cooled down by the time I put this in the oven; that is another advantage of this recipe, you can start it and have everything in the dish ready for baking and then when ready to eat pop it in the oven. That’s what I did so I gave it a few extra minutes in the oven. I made the full quantity for just the two of us, wasn’t sure whether to serve on its own or with anything so just had it on its own – it does kind of cover each food group anyway!!
This was such a tasty, comforting dinner, perfect for a freezing cold evening! I cut up the boiled egg a bit more in my portion as I didn’t want big chunks off egg, but the egg really added to this I think. I know it’s not fine dining but it really is a great family meal. My daughter was in bed by the time this was ready, but am confident she would like this and I’ll be making this again. I think this would also work well with leeks, and chicken.