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
Preheat oven to 375 deg F.
Lightly coat a 13 by 9 inch baking dish with cooking spray.
Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring constantly, until four is golden brown, about 1 minute.
Slowly add half and half, whisking constantly, until incorporated and thickened, about 1 minute.
Add 1 ½ cups cheese, a handful at a time, whisking constantly until melted between additions.
Add mustard, salt, and pepper and whisk to combine.
Toss together 4 cups potato tots and ham in a large bowl. Add cheese sauce and toss to combine (mixture will be thick).
Spoon into prepared baking dish. Top with remaining ½ cup cheese and 1 ½ cups potato tots.
Bake until potato tots are golden brown and cheese is melted, about 25 minutes.
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.
