A decadent sandwich that originated in France. The best part – it’s topped with a fried egg - c’est delicieux!


Preheat oven to 375°F (190°C). 

Bechamel Sauce:  In a medium saucepan, over medium heat, melt 3 tbsp (45 mL) butter; whisk in flour. Cook for 2 to 3 minutes until golden in colour. Gradually pour in milk and whisk to combine. Add ½ cup (125 mL) cheese, whisking for 4 minutes, until sauce is smooth and lightly coats the back of a spoon. Remove from heat.  Stir in nutmeg, and season to taste with salt and pepper.

Spread remaining 3 tbsp (45 mL) butter onto one side of each bread slice. Place buttered side down on a cutting board; spread mustard on 4 of the slices; top mustard with 3 slices of ham.   Transfer to a large oven-safe skillet (12-inch/30 cm). Spoon 2 tbsp (30 mL) bechamel sauce over the ham and sprinkle with 3 tbsp (45 mL) cheese. Top with remaining bread slices, butter side up.

Over medium heat, cook sandwiches until golden brown, about 3 minutes per side.

Spoon ¼ cup (50 mL) of sauce over each sandwich; sprinkle with remaining cheese. Bake for 20 minutes until cheese is melted and bubbly.

In a small skillet over medium heat, melt 1 tsp (5 mL) of butter and cook eggs until egg whites are opaque. Place cooked egg on top of toasted sandwich.

Tip: Make a subtle change to this classic by trying a smoky, peppery cheese.

Brought to you by: Egg Farmers of Ontario