Title: Baked Turkey-Ham Hash
Categories: Breakfast Pork Poultry
Yield: 4 Servings
| 4 | tb | Butter |
| 3 1/2 | tb | Flour |
| 2 | c | Milk |
| 1/2 | c | Chicken broth |
| | | Or turkey broth |
| 2 | c | Cooked turkey; diced |
| 1 | c | Country ham; diced |
| 1/4 | c | Fresh bread crumbs |
| 1/4 | c | Cheddar cheese; crumbled |
| 1 | c | Mozzarella cheese; shredded |
| 2 | tb | Madeira |
| 4 | | Eggs |
Recipe by: The LL Bean Book of "New" New England Cookery Melt the butter in
a saucepan, stir in the flour, and cook 2 minutes over low heat. Remove
from the heat and stir in the milk and the broth; return to heat and stir
the mixture until it is thick and smooth. In a greased casserole, put the
turkey and ham, evenly distributed, then pour in half the sauce; keep the
remainder hot. Top the contents of the casserole with bread crumbs and the
cheeses. Bake in a preheated 350F oven until a crusty, lightly brown
surface develops, about 25 minutes. Make 4 indentations on the surface and
carefully break an egg into each, cover them with the remaining hot sauce,
and return to the oven for about 18 minutes, until the eggs have set. Typed
by Diana Rattray