My take on a French classic! I changed gruyere to cheddar cheese and gave it an extra “floor” to make it more tempting.
- 5 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 200 gr coarsely grated Gruyère cheese
- 12 slices firm white sandwich bread
- 4 teaspoons Dijon mustard
- 24 slices cheddar cheese
- 12 slices cooked ham
- 4 large eggs
InstructionsMake bechamel sauce:
- Melt 3 tablespoons butter in a saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes.
- Whisk in hot milk and bring to a boil, whisking constantly.
- Reduce heat and simmer, whisking occasionally, 5 minutes.
- Whisk in salt, pepper, nutmeg, and Gruyère cheese until cheese is melted.
- Remove from heat and cover surface directly with a sheet of wax paper.
- Spread mustard evenly on bread slices
- Spread 1 tablespoon sauce evenly over each one of bread slices, then cover with 2 cheddar cheese slices. and top with ham
- Put one on top of the other to form a sandwich. 3 slices of bread, one on top of the other form one sandwich.
- Top each sandwich with 1/3 cup sauce, spreading evenly.
- Bake sandwiches in the oven 4 to 5 inches from heat until sauce is bubbling and golden in spots.
- Heat remaining tablespoon butter in nonstick skillet over moderate heat, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes.
- Top each sandwich with a fried egg and serve immediately.