Add the butter. When melted, add the flour and mushrooms. Stir to combine. Cook until the flour is a light peanut color, approximately 2 minutes.
Pour in the white wine and cook until reduced by half, approximately 2 minutes.
Add the milk and whisk to combine. Then add the chopped chicken, chopped ham, salt, pepper, and cayenne. Stir and cook until heated through, approximately 2 minutes. Add additional chicken and ham if desired.
Mix in the shredded cheese and stir until melted, approximately 3 minutes. Season to taste with salt, pepper, cayenne, and cheese.
Using a spoon, create a small divot where each egg will go in the cheese sauce. Take the additional three slices of ham and chicken and cut in half so you have two half circles. Layer one piece of ham and one piece of chicken perpendicular over each other to create an X. Place one set in each of the egg holes.
Crack an egg on top of each chicken and ham section. Season the tops of them lightly with salt and pepper. Turn the heat down to medium low.
For a fast cook: cover the skillet with a lid and cook until the eggs are done to your liking. For me, over medium (cooked white, runny yolk) took about 3-4 minutes. The time will vary based on your stove and your preferred doneness. If you poke the white or yolk and it is firm, it is cooked through. If it moves or is soft, it is not cooked through. This method is the fastest however the white cooks over the yolk and you will not see the yellow. The egg will be a solid white.
For yellow yolks like the pictures: Cook the eggs on the stovetop without a lid until you reach your desired doneness. For over medium, this took me approximately 12-14 minutes. Because there is no heat from the top, the yolk will stay yellow. If you poke the white or yolk and it is firm, it is cooked through. If it moves or is soft, it is not cooked through. Because this method takes longer, you may need to add additional milk to keep the sauce thinner as it cooks. Use a spoon to gently stir between the eggs to incorporate the additional milk.
Serve warm on a piece of grilled chicken or a slice of your favorite bread. You can also serve with English muffins, on pasta, on a salad, or as is!
Use how ever many eggs that you want! 2 per person is a good number, or 3 for those that eat a lot. Think about what else you are serving it with as a guide for how many eggs you need. I found that when serving chicken breasts, one egg on top of each chicken portion was perfect.Please note the exact cooking times will vary based on your oven. Keep an eye out!
Chicken Cordon Bleu Shakshuka https://www.threeolivesbranch.com/chicken-cordon-bleu-shakshuka-2/ April 4, 2017