Eggs Benedict Strata

• FILLING
• Hard boil 12 eggs; cool and chop them
• Dice 2 cups black forest ham
• 2-1/2 cups coarsely torn day old bread (I have used day old croissants, too)
• 1 cup shredded Gruyere cheese
• 6 tablespoons unsalted butter
• 1/3 cup flour
• 2 cups milk
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise - the good stuff
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon dried tarragon
• Cayenne pepper

1. Butter a 9 x 13-inch baking dish.rnAdd the eggs, bread and ham to the baking dish. Set aside.
2. Melt the butter in a saucepan over medium-high heat.rnStir in the flour and cook until mixture foams.
3. Whisk in milk and cook until sauce thickens; remove from the heat.
4. Stir in lemon juice, mayonnaise, mustard, garlic powder, and tarragon.
5. Season with cayenne - to your taste. If needed, salt, however, the ham and cheese is usually salty enough.
6. Pour the sauce over the top of the casserole.rnTop with the cheese.rnCool, cover and refrigerate overnight.
7. The next morning: take out the dish to sit at room temperature for a little bit; then bake at 350 degrees for about 35 minutes or until bubbly.
8. Note: My technique written above has been changed slightly since it was originally posted.

filling, boil, black forest ham, bread, gruyere cheese, unsalted butter, flour, milk, lemon juice, mayonnaise, mustard, garlic, tarragon, cayenne pepper

Taken from food52.com/recipes/8159-eggs-benedict-strata (may not work)