Recipe developed by: Renée Kohlman from Sweetsugarbean
Layers of melted cheese, crisp and buttery bread, smoked ham, and a Dijon-laced cream sauce form this decadent yet comforting sandwich. The domed, runny egg is its golden, crowning glory! This sandwich is a knife and fork affair, perfectly suited for brunch or a light supper, served with greens on the side.
In a medium saucepan over medium-high heat, melt 2 Tbsp butter. Add the flour and stir for one minute. Gradually whisk in the milk. Add the Dijon mustard and nutmeg. Season with salt and pepper. Continue to whisk constantly until the sauce is thickened, about 3 minutes. If the sauce is too thick, add a bit more milk.
Preheat the broiler. Lay two pieces of bread on a cutting board. Spread grainy mustard on both pieces of bread. Top with about 1/4 cup shredded cheese on each piece of bread and 3-4 slices of ham. Top with remaining bread slices and spread all sides with 2 Tbsp softened butter.
Heat a large skillet over medium heat. Add the sandwiches and cook for about 3-4 minutes on each side until golden brown.
Transfer the sandwiches to a baking sheet. Generously spoon some of the cream sauce evenly on top of the sandwiches. It’s ok if it runs down the sides. Top with the remaining shredded Gruyère cheese. Place the baking sheet under the broiler. Broil the sandwiches for 2-3 minutes, watching closely. Remove from the oven when the cheese is bubbling and golden brown.
Wipe out the skillet and melt the remaining 1 Tbsp of butter over medium heat. Crack the two eggs into the melted butter and cook until the whites are set but the yolk is still runny.
To serve: Place a sandwich on a plate and top with a fried egg. Garnish with mustard sprouts or fresh herbs of your choice. Eat immediately.
Serving Size 2
Servings 1
- Amount Per Serving
- Calories 570
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 12g60%
- Cholesterol 270mg90%
- Sodium 1410mg59%
- Potassium 71mg3%
- Total Carbohydrate 41g14%
- Dietary Fiber 0g
- Sugars 5g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium saucepan over medium-high heat, melt 2 Tbsp butter. Add the flour and stir for one minute. Gradually whisk in the milk. Add the Dijon mustard and nutmeg. Season with salt and pepper. Continue to whisk constantly until the sauce is thickened, about 3 minutes. If the sauce is too thick, add a bit more milk.
Preheat the broiler. Lay two pieces of bread on a cutting board. Spread grainy mustard on both pieces of bread. Top with about 1/4 cup shredded cheese on each piece of bread and 3-4 slices of ham. Top with remaining bread slices and spread all sides with 2 Tbsp softened butter.
Heat a large skillet over medium heat. Add the sandwiches and cook for about 3-4 minutes on each side until golden brown.
Transfer the sandwiches to a baking sheet. Generously spoon some of the cream sauce evenly on top of the sandwiches. It’s ok if it runs down the sides. Top with the remaining shredded Gruyère cheese. Place the baking sheet under the broiler. Broil the sandwiches for 2-3 minutes, watching closely. Remove from the oven when the cheese is bubbling and golden brown.
Wipe out the skillet and melt the remaining 1 Tbsp of butter over medium heat. Crack the two eggs into the melted butter and cook until the whites are set but the yolk is still runny.
To serve: Place a sandwich on a plate and top with a fried egg. Garnish with mustard sprouts or fresh herbs of your choice. Eat immediately.