Ham Timbales With Bechamel Sauce

Oxmoor House
6 servings


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4 eggs
1 1/4 cups milk
1 teaspoon grated onion
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
1 cup chopped, cooked ham
1/4 cup chopped pimiento
Béchamel Sauce
Additional paprika


Beat eggs in a medium mixing bowl until frothy. Add milk, onion, salt, pepper, and 1/4 teaspoon paprika, beating well. Stir in ham and pimiento. Pour mixture into 6 greased 1/2-cup molds. Place molds in a pan with 1 inch hot water. Cover with greased brown paper. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.

Cool slightly; loosen edges of timbales with a knife. Invert molds onto a serving plate. Spoon Béchamel Sauce over timbales; sprinkle with additional paprika. Serve hot.

Created date

February 2010