From craving to table
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Make the béchamel: In a small saucepan, melt 2 tbsp butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, bring to a simmer, and cook until thickened, about 3 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
- 3
Lightly toast the bread slices. Spread Dijon mustard on 4 slices. Top each with 1 slice of ham and a generous handful of grated Gruyère. Place the remaining 4 bread slices on top.
- 4
Spread a thin layer of butter on the outside of each sandwich. Place sandwiches on a baking sheet and bake for 5 minutes.
- 5
Remove from the oven, spread béchamel sauce over each sandwich, and sprinkle with the remaining Gruyère. Bake for an additional 5-7 minutes, until golden and bubbly. Broil for 1-2 minutes if needed for extra browning.
- 6
Meanwhile, in a skillet, fry the eggs sunny side up in a bit of butter until the whites are set but yolks are still runny.
- 7
Top each sandwich with a fried egg. Serve immediately.