For mornay sauce, melt butter in a saucepan over high heat, add flour and stir until sandy coloured (2-3 minutes). Gradually add milk, stirring continuously, then stir until smooth, bring to the simmer. Remove from the heat and stir through Gruyère until smooth.
Preheat grill to high heat. Poach eggs in simmering water over low-medium heat until soft-poached (2½ minutes).
Rub bread with cut-side of garlic, then place in an ovenproof dish, top with eggs, spoon sauce over and grill until sauce is bubbly and golden (1-2 minutes). Serve with green salad.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.