A stylish sandwich of French bistro breakfasts: prepared by adding a fried egg on top of a toast made with béchamel sauce, ham, and gruyère cheese. With the harmony of the runny egg yolk and the creamy béchamel where the cheese melts, it is a filling meal.
Melt the butter and add the flour, cook for 1 minute; whisk in the warm milk little by little until you get a smooth, thick sauce without lumps. Season with nutmeg.
Place ham and some of the gruyère between two slices of bread to make a sandwich; spread béchamel sauce on top and sprinkle with the remaining cheese.
Place the toast on a baking tray and bake under the top grill in a preheated oven until the cheese puffs up and turns lightly golden.
In a separate pan, fry the eggs sunny-side up in butter so the yolk stays runny, season with salt; place one egg on top of each toast straight from the oven and serve immediately.
Important: When gratinating the toast with béchamel sauce in the oven, use the top grill rather than the bottom one, otherwise the bread will burn before the cheese browns enough. Allergen: contains egg, gluten (bread) and dairy.
If you cook the sunny-side-up egg in a separate pan right before the toast comes out of the oven and add it last, the yolk stays runny.
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