Ingredients

4 slices sourdough or other white sandwich bread
3 Tbsp salted butter, softened
1 Tbsp all-purpose flour
¾ cup milk (2% or higher MF)
¼ tsp grated nutmeg
1½ cups grated Gruyère (smallest holes on a box grater)
4 slices cotto ham
1 Tbsp-ish Dijon mustard
2 eggs
flaky sea salt
fresh cracked pepper, to taste

Method

Turn oven on to broil and place an oven rack about 10 inches away from broiler. Heat a skillet to medium heat. Butter one side of each piece of bread with 1tbsp-ish of the butter. Place in the preheated skillet and cook until golden brown. Remove and place toasted side up on a cool surface.

For the Mornay: In a small saucepan, melt 1 Tbsp of the butter over medium heat until bubbling. Sprinkle in the flour and cook, whisking constantly, for about 1 minute (do not let it brown). Gradually pour in the milk while whisking. Continue whisking constantly until the mixture is simmering. Turn down to low and allow to cook for 5–7 minutes, whisking occasionally, until thick and bubbling. Add ½ cup of the grated Gruyère and remove from heat, stirring until melted and combined. Stir in the salt, pepper and grated nutmeg.

Take two of the pieces of toasted bread and place toasted side down on a baking tray lined with parchment paper. Spread a generous amount of the Mornay sauce over each piece (reserving half of the sauce for the top) and sprinkle with ¼ cup of grated Gruyere (per piece). Top with two slices of cotto ham each.

On the remaining two slices, spread the Dijon on the untoasted side and place it mustard side down on top of the ham. Top with the remaining Mornay sauce, evenly over both sandwiches, and sprinkle the remaining Gruyère over both.

Broil sandwiches in preheated oven for 6–8 minutes. While you are broiling, fry your two eggs in the same skillet we used earlier until crisp around the edges and yolk remains runny.

Once cheese is golden brown and bubbling, remove from oven, top with fried egg, a sprinkle of flaky salt and fresh ground pepper, and serve.

Bon appetit!