Toasted Ham and Cheese with Fried Egg
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For Bechamel Sauce
- 3 Tbsps unsalted butter
- 3 Tbsps all-purpose flour
- 2 cups milk
- 3 cups Gruyere (grated)
- ½ cup Parmesan (finely grated)
- freshly ground Nutmeg (to taste)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 8 slices rustic Bread (sliced thick)
- Dijon mustard (to taste)
- 8 slices ham (sliced thin)
- butter (for the skillet)
- 4 eggs
- fresh parsley finely chopped (for garnish)
Preparation steps
1.
Melt butter in a saucepan over medium-high heat. Add flour and cook, whisking constantly, until roux is smooth, about 1 to 2 minutes. Whisk in milk and bring to a boil. Reduce heat and let simmer until thickened, about 7 minutes. Add 1/2 cup of grated Gruyere and all of the Parmesan cheese; whisk until smooth. Season to taste with nutmeg, salt and pepper.
2.
Preheat broiler to high heat. Line a baking sheet with parchment paper.
3.
Spread Dijon mustard on 4 bread slices and place on prepared baking sheet. Top each of the 4 slices with 2 slices of ham and remaining Gruyere cheese. Broil until the cheese begins to bubble and melt, about 2 minutes. Top with remaining bread slice; spoon a generous amount of Bechamel sauce over the top of each sandwich. Broil until cheese is bubbly and golden brown, about 3 minutes.
4.
Melt butter in a nonstick skillet until sizzling; carefully break eggs into skillet, leaving yolks intact. Cook over low heat until egg whites are completely set, about 3 minutes. Spoon melted butter over egg yolks and cook until yolks begin to thicken but are not hard. Sprinkle with salt and pepper.
5.
Place an egg on top of each sandwich. Garnish with chopped parsley and serve hot.
