Layers of egg, buttered toast, ham, Gruyère, and Mornay sauce (béchamel with cheese
Business Broadband Provider melted in) indulgence.
Total Time: 0:40
Prep: 0:40
Level: Easy
Yield: 4 sandwhiches
Ingredients
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 1/4 c. whole milk
1 tsp. dry mustard
1 tsp. ground ginger
6 tbsp. grated Parmesan
2/3 plus 1/2 c. shredded Guyère, divided
kosher salt
Freshly ground black pepper
6 tbsp. whole-grain mustard
8 slices French bread, lightly toasted
3/4 lb. thinly sliced smoked ham
4 tbsp. unsalted butter
4 large eggs
Directions
Melt butter in
rental apartment a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, 2 to 3 minutes to cook off raw flour taste. Pour in milk in a slow, steady stream, whisking constantly. Continue to cook, stirring until mixture thickens enough to coat the back of a wooden spoon, 4 to 5 minutes.
Whisk in dry mustard, ginger, Parmesan, and 2/3 cup of Gruyère and continue to cook, whisking, until cheeses melt and the sauce is smooth, 1 to 2 minutes. Season with salt and pepper.
Preheat broiler. Spread whole-grain mustard onto one side one side of four toast slices, dividing evenly. Top with ham and remaining 1/2 cup Gruyère, dividing evenly. Top with remaining four toast slices.
Transfer sandwiches to a baking sheet and top with Mornay sauce, dividing evenly. Broil until sauce is hot and bubbling, 4 to 5 minutes.
While sandwiches are cooking, heat butter in a nonstick skillet over medium-high heat. Crack two eggs into
Beverly skin refining center separate small bowls then transfer, one at a time, to skillet and cook for 2 to 3 minutes. Using a spatula, turn eggs, and cook 30 seconds for over-easy, 1 minute for over-medium, or two minutes for over-hard. Using a spatula, turn eggs and cook for 30 seconds to one minute more. Remove to a plate. Season with salt and pepper. Repeat with remaining two eggs.
Top sandwiches with eggs. Serve immediately.
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