- 1/4 cup butter
- 1/4 cup minced onion
- 1/4 cup minced green bell pepper
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 eggs, divided
- 2 tablespoons diced pimiento
- 1 1/2 cups cooked ham, ground
Melt the butter in a medium saucepan over medium heat. Add the onion, green pepper and garlic. Sauté for 2 minutes. Add the flour, stirring until smooth; cook, stirring, for 1 minute. Gradually stir in the milk; add salt and pepper.
Cook until the sauce is thickened, stirring constantly. Remove from the heat. Beat the egg yolks in a small bowl. Add a small amount (about 1/3 cup) of the hot sauce to the egg yolks, stirring quickly to blend; return the egg yolk mixture to the sauce in the pan. Add the pimiento and ham; stir gently.
Preheat the oven to 350°. In a large bowl, beat the egg whites until stiff peaks form. Stir about 1/2 cup of the whites into the ham mixture. Gently fold the ham mixture into the remaining whites. Turn the mixture into an ungreased 2-quart sauté dish. Bake for 45 to 50 minutes, or until firm.
- Yields: 6 servings
- Preparation Time: 1 hour