Eggs and Ham on Toast with Cheese Sauce

Preparation info

  • Difficulty


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Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I have noted in the introduction to this book that my mother used to serve eggs Benedict, which is of Yankee origin, on special occasions to the guests in her boardinghouse or to guests at her frequent bridge foursomes. I asked one of the kitchen staff in my mother’s kitchen to prepare this dish, but to substitute a simple well-seasoned cheese sauce for the traditional hollandaise. This he did and I have served the dish often—with great success during my early bachelor days in Chicago. It has always seemed to me distinctly Southern.


  • 2 slices buttered toast or toasted English muffin halves
  • 2 thin slices boiled ham
  • 2 Poached Eggs
  • cups Cheese Sauce
  • ½ teaspoon paprika
  • 2 small parsley sprigs
  • 4 ripe tomato slices
  • Salt to taste, if desired
  • Freshly ground pepper
  • 2 teaspoons coarsely chopped fresh basil


  1. Arrange 1 slice of toast on each of 2 plates. Top each slice with a folded-over ham slice. Top the ham with the eggs. Spoon the cheese sauce over.
  2. Sprinkle each serving with a little paprika and garnish with a small parsley sprig. Serve with tomato slices seasoned with salt and pepper to taste and garnished with chopped basil.