| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1 ounce all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 8 ounces whole milk
- 2 teaspoons fresh thyme leaves
- Nonstick cooking spray, for the pan
- Four 1/2-inch-thick slices sourdough bread
- 1 tablespoon whole-grain mustard
- 8 ounces thinly sliced Black Forest ham cut into 1-inch wide strips
- 8 ounces grated Gruyere
- 2 teaspoons herbes de Provence
- 2 tablespoons olive oil
- 4 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- For the bechamel: Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking occasionally, until the roux smells nutty. Whisk in the nutmeg, salt, white pepper, milk and thyme. Cook the milk mixture, whisking to smooth, until thickened, about 4 minutes. Set the sauce aside to cool and thicken slightly more while preparing the sandwiches.
- For the sandwiches: Set the top rack 6 inches under the broiler and heat the broiler to high. Line a half-sheet pan with aluminum foil and spray with a little nonstick cooking spray. Set the bread slices on the pan, then spread with mustard.
- Top the bread slices with 2 ounces each of the ham. Combine the Gruyere with the herbs de Provence in a medium bowl. Cover the ham evenly with the bechamel and top each with 2 ounces of the Gruyere mixture. Broil these open-face sandwiches for 2 to 3 minutes, or until the cheese is melted and lightly browned.
- Meanwhile, add the oil to a medium nonstick frying pan over medium heat. When the oil is hot, crack the eggs into the pan (it’s OK if they run together). Sprinkle with a little salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Place each on top of a sandwich.
- Serve with a knife and fork and plenty of napkins.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 997 |
| Total Fat | 50 g |
| Saturated Fat | 21 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 51 g |
| Cholesterol | 302 mg |
| Sodium | 2033 mg |
Reviews
This has become a popular dinner for our house. Even the toddler likes it (well parts…)
Anszing
It was delicious. You take a bite and it burst with flavored.