Perfect for a cozy brunch or a gourmet meal for two, this French classic combines crispy, buttery bread with a luscious, cheesy béchamel sauce, smoky ham, and the rich creaminess of a perfectly fried egg. Experience the layers of flavor in every bite: the crunch of rustic bread, the creamy béchamel with a hint of nutmeg, the savory smoked ham, and the richness of Gruyère cheese, all crowned with a silky fried egg.
Ingredients
| 4 | slices rustic bread |
| 3 | tablespoons butter, softened; divided |
| 1 | tablespoon flour |
| ¾ | cup whole milk |
| 1 | cup shredded gruyere cheese, divided |
| ¼ | teaspoon salt |
| ¼ | teaspoon black pepper |
| ¼ | teaspoon ground nutmeg |
| 8 | slices HORMEL® NATURAL CHOICE® Smoked Deli Ham |
| 1 | tablespoon Dijon mustard |
| 2 | eggs, fried |
| Chopped fresh chives | |
| Flaky sea salt and freshly cracked black pepper, for serving |
Directions
Heat broiler with rack 8 inches from heat source.
Spread 1 side of each bread slice using 2 tablespoons of butter. In large skillet over medium-high heat, place bread slices buttered side down. Cook 2 to 3 minutes, or until toasted and golden. Transfer bread to a rimmed baking sheet.
In small saucepan over medium heat, melt remaining 1 tablespoon butter. Whisk in flour. Cook 1 to 2 minutes, whisking until light golden in color. Whisk in milk. Bring to a simmer, whisking constantly. Reduce heat to low. Cook 2 to 3 minutes whisking, until thickened. Remove from heat. Add ¼ cup cheese. Whisk until melted. Stir in salt, pepper, and nutmeg.
Arrange 2 bread slices on baking sheet, toasted side down. On each slice, spread 2 tablespoons cheese sauce to evenly to cover. Sprinkle with each with ¼ cup cheese and top with 4 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices. Place mustard side down, on top of ham slices. Spread remaining cheese sauce evenly on top of sandwiches. Top with remaining cheese.
Broil 5 to 7 minutes, or until cheese has melted and top is bubbly and browning in spots.
Top each sandwich with a fried egg. Garnish with chives, flaky sea salt and freshly cracked black pepper.