Prep 30 mins
Cook 6 mins
- 6 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- black pepper
- 1⁄8 teaspoon grated fresh nutmeg
- 2 teaspoons Dijon mustard
- 2 large eggs
- 4 slices white bread
- 4 slices deli ham
- 4 slices swiss cheese
- chopped fresh flat leaf parsley or fresh chives or fresh thyme
- Place a small saucepan over medium-low heat; melt 2 tablespoons butter; whisk in the flour and cook for 1 minute or so.
- Whisk in the milk and bring it to a bubble; then decrease the heat to low.
- Season the sauce with salt, pepper, nutmeg, and Dijon mustard.
- When the bechamel sauce coats the back of a spoon, turn off the heat.
- Heat 1 tablespoon of the butter in a medium nonstick skillet over med-low heat.
- When the butter melts, crack in the eggs, keeping the whites separate from each other.
- Cook them to desired doneness, sunnyside up to over hard.
- While the eggs cook, generously butter the bread with the remaining 3 tablespoons of butter.
- Keep the buttered sides facing out and build ham and cheese sandwiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich.
- Heat a second skillet over medium heat; cook the sandwiches 3-4 minutes until golden, then turn.
- Cook them for 2 minutes more, then transfer them to plates, and top with eggs and more sauce; garnish with the chopped herb of choice and serve with a fork and knife.
We make this whenever we have leftover ham. It's terrific! Thanks for adding this recipe to the site!
I saw Rachel Ray make this one and I was drooling, so I made it for breakfast the next day. It was as good as it looked, just wonderful. I need to make it again soon! Thanks for posting!