This breakfast sandwich was born from a lot of cravings. I was working on the Goat Cheese and Chive Biscuits after doing some research on how I wanted to do my Christmas ham this year, well of course the ham needed to go on these biscuits, but they needed a sauce and then I found myself at the grocery store just happy buying everything that looked and sounded good. This time that wasn’t such a bad thing because this breakfast sandwich was amazing! You can use any type of ham on these biscuits, I cheated this time and bought a pre-cooked one. Go read my post Goat Cheese and Chive Biscuits to get the biscuit recipe, and below is the Dubliner Mornay sauce recipe.
I decided to use Dubliner cheese instead of the tradition gruyère you would find in a mornay sauce because Dubliner cheese is a bit sweet and I thought that would help balance out the savory ham and chive biscuits.
Prep: 5 minutes
Cook: 15 minutes
- 2c. Milk (I used almond milk)
- 3tbsp. Butter
- 1/4c. Flour
- 7oz. Dubliner cheese, shredded
- 1tbsp. Dijon mustard
- TT black pepper
- TT salt
- Melt the butter in a sauce pan over medium heat.
- Whisk in the flour to create a roux.
- Slowly whisk in the milk, whisking so there are no flour lumps.
- Bring the milk to a simmer, once it is bubbling around the edges you can start adding cheese.
- Whisk in your cheese until melted.
- Add the dijon mustard and salt and pepper to taste.
- Let the mornay sauce simmer until thickened.
- Pour over the ham and biscuits while warm.
- Enjoy your amazing breakfast.