Instructions

For the Enchiladas:

Spray a 9x13-inch baking pan with non stick cooking spray.

In a medium bowl add the ham, bell pepper, green onion and 2 1/2 cups shredded cheese.  Stir to combine.  Lay a tortilla in the prepared pan, add 1/2 cup of filling, roll and place in the pan seam down.  Repeat for remaining tortillas.

For the Egg Custard:

In a medium bowl add the eggs, salt and flour.  Whisk until flour is combined into the egg mixture.  Whisk in the half and half.  Pour over the enchiladas.  Cover and refrigerator overnight.

The next morning preheat oven to 350°.  Bake, covered 45 minutes.  Take off the cover, sprinkle on the remaining 1 cup of cheese.  Continue baking an additional 10 minutes or until cheese is melted and tops are golden.  Serve hot with a scoop of Hollandaise Sauce and a sprinkle of green onion.

For the Hollandaise Sauce:

Before starting fit a bowl over a saucepan, make sure the bowl does not touch the bottom.  Add about 2 inches of water to the saucepan.  Turn heat on medium high, once the water is about to boil turn the heat down.  Only have the water at a low simmer.  You don't want to get scrambled eggs.  In the glass or metal bowl, whisk together the yolks and lemon juice until the eggs double in volume and thicken (about 3 minutes).  Place bowl with the egg yolks on the simmering water, continue whisking and slowly drizzle in the melted butter, whisking the whole time until the sauce is thickened.  Remove the sauce from the heat, whisk in the salt and pepper.  Keep warm until ready to serve.  If sauce gets too thick, whisk in a few drops of warm water before serving.  Spoon over each enchilada.  Garnish with chopped green onion.