Special Occasion Eggs

• 4 large Russet baking potatoes
• 1 cup mushrooms, sliced
• 2 tablespoons butter
• Salt and freshly ground black pepper
• 1 cup ham, julienned
• 4 eggs
• 3 tablespoons hot milk, or more
• 2 tablespoons butter
• Paprika
• Mornay sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 3/4 cup Gruyere cheese, divided

1. Preheat oven to 450 degrees. Bake potatoes for 60 minutes, until done. Remove from oven and let cool slightly. Lower oven temperature to 400 degrees. Saute mushrooms in butter. Season with salt and pepper. When mushrooms are tender, add ham and heat.
2. For Mornay sauce, melt butter in a saucepan. Add flour and stir well. Simmer for 2 minutes. Add milk and whisk until smooth and bubbly. Remove from heat and whisk in 1/2 cup cheese.
3. Make a lengthwise cut through the center of each potato. Scoop our pulp. Place in a bowl with hot milk and butter. Season with salt and pepper. Mash, mixing well.
4. Poach eggs a little under done.
5. To assemble, put a quarter of the mushroom/ham mixture into the bottom of potatoes. Place an egg on top of mixture. Place a quarter of the Mornay sauce over each egg. Cover with potato mixture. Sprinkle with remaining 1/4 cup of Gruyere cheese. Bake at 400 degrees for 10 to 15 minutes, until hot and cheese starts to brown. Garnish with paprika. Serves 4.

potatoes, mushrooms, butter, salt, ham, eggs, hot milk, butter, paprika, butter, flour, milk, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/special-occasion-eggs-50084335 (may not work)