Cheddar Egg Cups
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Liquid red pepper seasoning||3 Drop (Adjust Quantity As Per Taste)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Chopped cooked ham||1 Cup (16 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
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.