Oeufs á La Benedictine - Eggs Benedectine

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Total Time
10 mins
15 mins

Lively flavors and rich taste from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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  1. Butter six ramekins and preheat oven to 350°F.
  2. Break each egg into prepared ramekin, to which 1 tablespoon cream has been added.
  3. Bake until set, 15 to 20 minutes.
  4. Prepare white sauce and just before ready add grated cheese, stirring until melted.
  5. Remove from heat and add beaten egg yolks gradually, stirring constantly; add sherry.
  6. Place a slice of ham on each slice of buttered toast, add a slice of fried tomato, the baked egg, and the sauce.