Hammy-cheesy-eggy-bread
6 silces of bread
6 eggs
Ham (cut into slices 1cm wide)
Béchamel sauce
Grated cheese (to taste)
Butter or margarine (to taste)
Mustard (to taste)
Salt & Pepper (according to taste)
Roll the bread slicewith a rolling pin to 5mm thicknes
Cut circles of bread + 9cm diameter
Butter one side of the bread and press into large muffin pans or ramikens.
Break an egg into the bread, add salt, pepper taste (to taste)
Put two slices of ham over each egg to form a cross, put a little dab of mustard on the ham.
Put about 10ml béchamel sauce on top of the ham, and sprinkle with cheese
Bake for about 15 minutes at 180˚ C or until the cheese is bubbly and slightly browned.
Serve for breakfast or a light meal.