Cooking Instructions
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Step 1
Melt ½ tbsp of
Butter (7 g)
in a skillet over medium heat. Place two slices of
Sourdough Bread (4 slices)
in the pan and toast for a couple of minutes until golden brown on one side. Set aside and repeat with the remaining 2 slices of bread. Set aside.
Step 2
Next make the Mornay sauce. In a small sauce pan melt 1 tbsp of
Butter (15 g)
over medium-high heat then add the
All-Purpose Flour (8 g)
and whisk together for about a minute. Stream in the
Whole Milk (160 mL)
and add the
Bay Leaf (1)
. Whisk together over medium to medium-high heat for a couple of minutes until thickened. Remove from the heat and remove the bay leaf. Stir in the
Gruyère Cheese (30 g)
,
Dijon Mustard (5 g)
, some
Ground Nutmeg (to taste)
, and a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Stir until smooth.
Step 3
Preheat the oven to a broil and line a baking sheet with tin foil. Lay the bread on the baking sheet untoasted side up. Divide about 3/4th of the Mornay sauce among the 4 slices of bread. Then on two slices of bread add 2 pieces of thick-cut
Ham (4 slices)
and top with a couple of tbsp of
Gruyère Cheese (60 g)
and
Shredded Parmesan Cheese (25 g)
. Place the remaining pieces of bread on top (toasted side up) and top with the remaining Mornay sauce and shredded cheese. Place in the oven to broil until bubbly and golden brown.
Step 4
While the sandwiches cook make two sunny-side-up eggs by melting a little
Butter (15 g)
in a skillet over medium heat. Crack two
Farmhouse Eggs® Large Brown Eggs (2)
in and sprinkle with a little
Salt (to taste)
. Cook until the desired level of doneness.
Step 5
Remove the sandwiches from the oven and top with the cooked eggs. Enjoy!
