7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
1/4 teaspoon kosher salt, more to taste
1 dash freshly grated nutmeg
3 tablespoons grated Parmesan cheese
6 ounces sliced or grated Gruyère cheese, divided
4 slices bread
2 to 3 teaspoons Dijon mustard, optional
3 to 4 ounces thinly sliced ham
2 large eggs
Freshly ground black pepper, to taste
Steps to Make It
-
Gather the ingredients.
-
Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add flour to the butter and cook for 2 minutes, stirring constantly.
-
Add the milk , 1/4 teaspoon salt, and a dash of nutmeg and cook, stirring, for 3 to 4 minutes, until thickened.
-
Stir in the Parmesan cheese and half of the Gruyère cheese.
-
Arrange two slices of bread on a baking sheet and spread with Dijon mustard, if desired. Divide the ham on top of the two slices of bread.
-
Spread a bit of the thick cheese sauce over the ham, top with the remaining Gruyere and another slice of bread.
-
Melt 4 tablespoons of butter in a large nonstick skillet over medium heat. Brush the tops of the sandwiches with some of the melted butter.
-
Place the sandwiches in the hot skillet, buttered side down and brush more butter over the tops. Cook for 2 to 4 minutes on each side until golden brown.
-
Remove the sandwiches to the baking sheet and spread the remaining cheese sauce over the tops. Be sure to coat the edges to prevent the bread from burning.
-
Position a rack in the top third of the oven. Turn the oven to broil. Melt the remaining 2 tablespoons of butter in a nonstick skillet over medium heat. Crack each egg into a ramekin then add them slowly to the skillet.
-
Cover the skillet with a lid and cook for 2 to 3 minutes, or until the whites are set and the yolks are still runny. While the eggs are cooking, place the sandwiches under the broiler and cook for about 2 minutes, or until the sauce is bubbling and beginning to brown.
-
Remove the sandwiches to plates and top each with a fried egg. Sprinkle with salt and freshly ground black pepper to taste, and serve immediately.
Recipe Variation
Instead of Dijon mustard, use a mustard-mayo spread made with 1 teaspoon of Dijon mustard and 1 tablespoon of mayonnaise.
a:7:{i:0;a:4:{s:4:"name";s:8:"Calories";s:8:"quantity";s:3:"533";s:4:"unit";s:4:"kcal";s:11:"description";s:0:"";}i:1;a:4:{s:4:"name";s:7:"Protein";s:8:"quantity";s:2:"25";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:2;a:4:{s:4:"name";s:13:"Carbohydrates";s:8:"quantity";s:3:"350";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:3;a:4:{s:4:"name";s:5:"Sugar";s:8:"quantity";s:3:"203";s:4:"unit";s:2:"mg";s:11:"description";s:0:"";}i:4;a:4:{s:4:"name";s:4:"Salt";s:8:"quantity";s:2:"12";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}i:5;a:4:{s:4:"name";s:6:"Energy";s:8:"quantity";s:4:"2220";s:4:"unit";s:2:"kJ";s:11:"description";s:0:"";}i:6;a:4:{s:4:"name";s:3:"Fat";s:8:"quantity";s:2:"40";s:4:"unit";s:1:"g";s:11:"description";s:0:"";}}a:5:{i:0;a:2:{s:5:"title";s:22:"Gather the Ingredients";s:4:"text";s:88:"Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:40:"Melt Butter and Combine Flour";s:4:"text";s:95:"Melt 1 tablespoon of butter in a medium saucepan over medium heat and add flour, stirring constantly.
";}i:2;a:2:{s:5:"title";s:35:"Add Milk, Salt, and Nutmeg";s:4:"text";s:99:"Add the milk, salt, and nutmeg, cooking and stirring for 3 to 4 minutes until the mixture thickens.
";}i:3;a:2:{s:5:"title";s:34:"Incorporate Cheese into Sauce";s:4:"text";s:76:"Stir in the Parmesan and half of the Gruyère cheese until melted and combined.
";}i:4;a:2:{s:5:"title";s:41:"Prepare Sandwiches for Baking";s:4:"text";s:113:"Arrange bread on a baking sheet, spread with mustard, and layer with ham and cheese sauce before topping with another slice of bread.
";}}Sandwiches, Egg Recipes, Breakfast & Brunch, Pork Mains French Food
