1. Melt butter or margarine in a medium-size saucepan; stir in the flour; cook, stirring constantly, just until bubbly. Stir in the milk and liquid red-pepper seasoning; continue cooking and stirring until the sauce thickens and bubbles 1 minute; remove from heat. Stir in three-quarters of the cheese until melted.
2. Divide the ham evenly among four 6-ounce custard cups and top with cheese sauce. Break each egg into sauce dish, then slide into the cheese sauce in cups; sprinkle each with bread crumbs and remaining shredded cheese.
3. Bake in slow oven (325°) 20 minutes, or until egg yolks are as firm as you like them.