Ingredients

The following ingredients have 6 Servings
  • 1/4 cup unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 4 eggs (, room temperature, yolks and white will be used separately)
  • 1/2 cup ham (, chopped)
  • 3/4 cup cheddar cheese (, finely grated, plus more for topping)
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon cream of tartar
  • Cooking spray
  • 2 tablespoons bacon ( , cooked and crumbled )
  • 2 tablespoons chives ( , minced )

Instruction

  • Preheat oven to 200 degrees. 
  • In a medium saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Continue to whisk until roux is a light brown (blond roux.)
  • Slowly pour milk into the roux, whisking until smooth.  Batter will be thick. Whisk in salt, nutmeg and black pepper. Remove from heat.
  • In a separate bowl, whisk egg yolks until pale and fluffy. Fold into roux along with shredded cheddar cheese and ham. Set aside.
  • Whisk egg whites and cream of tarter until soft, fluffy peaks form. This process is incorporating air into the mixture, which is what increased the volume significantly.
  • After egg whites are foamy and fluffy, gently fold them into the ham and cheddar mixture.  Do not over mix, as this will push out the air.
  • Prep 6 4-ounce ramekins with cooking spray and place onto a rimmed baking sheet. Spoon mixture evenly into each ramekin.  Fill approximately 3/4 of the way.
  • Bake for 30 minutes.  Remove and top each with a pinch of cheddar cheese, crumbled bacon and chives. 
  • Serve immediately. 
  • If you've tried this recipe, come back and let us know how it was!