- 8 slices crusty white bread, cut 1cm thick
- 95 gm (1/3 cup) Dijon mustard, plus extra to serve
- 4 thick slices leg ham
- 300 gm Gruyère, coarsely grated
- 100 gm butter, coarsely chopped
- 4 eggs
- 60 gm butter, coarsely chopped
- 60 gm plain flour, sieved
- 250 ml (1 cup) milk
- 30 gm finely grated parmesan
- Pinch finely grated nutmeg
- 1For béchamel, melt butter in a saucepan over medium heat, stir in flour, cook until light golden (1-2 minutes), remove from heat. Meanwhile, heat milk in a separate saucepan over medium-high heat until simmering, then, whisking continuously, gradually add milk to butter mixture. Return to heat, stir until mixture just returns to the boil (3-4 minutes), stir in parmesan and nutmeg, season to taste, cover closely with plastic wrap and set aside until thick and cooled to room temperature.
- 2Place four slices of bread on a work surface, spread with mustard, top with ham and Gruyère, sandwich with remaining bread.
- 3Preheat grill to high. Melt half the butter in a large frying pan over medium heat until foaming, add sandwiches to pan and cook, turning once, until golden (2-3 minutes each side). Remove from pan, spread tops thickly with béchamel and transfer to a baking tray, then grill until golden (3-4 minutes).
- 4Meanwhile, heat remaining butter in a large frying pan and fry eggs to your liking (3-4 minutes for soft yolks). Place an egg on each sandwich and serve hot with extra mustard on the side.
Drink Suggestion: Young red grenache blend or Côtes du Rhône. Drink suggestion by Max Allen