Ingredients
- Cooking spray
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 3 cups half and half
- 8 oz fontina cheese, shredded (about 2 cups), divided
- 2 tbsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 5 ½ cups frozen potato tots (from a 32 oz pkg), divided
- 6 oz thick cut sliced ham, torn or cut into 1 ½ inch pieces (about ¾ cup)
- 8 large eggs
- 1 tbsp chopped fresh chives
Method
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Preheat oven to 375 deg F.
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Lightly coat a 13 by 9 inch baking dish with cooking spray.
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Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring constantly, until four is golden brown, about 1 minute.
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Slowly add half and half, whisking constantly, until incorporated and thickened, about 1 minute.
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Add 1 ½ cups cheese, a handful at a time, whisking constantly until melted between additions.
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Add mustard, salt, and pepper and whisk to combine.
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Toss together 4 cups potato tots and ham in a large bowl. Add cheese sauce and toss to combine (mixture will be thick).
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Spoon into prepared baking dish. Top with remaining ½ cup cheese and 1 ½ cups potato tots.
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Bake until potato tots are golden brown and cheese is melted, about 25 minutes.
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Remove from oven. Crack eggs into larger crevices among potato tots. Return to oven and bake until egg whites are set and yolks are still runny, 18 to 20 minutes.
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Sprinkle with chives before serving.