(1.25 mL)each salt and freshly ground pepper
(30 mL)unsalted butter, divided
(30 mL)all-purpose flour
Pinch each salt, freshly ground pepper and nutmeg
(60 mL)grated Gruyère cheese
In saucepan melt butter over medium heat. Stir in flour. Cook for one minute. Slowly whisk in milk, salt, pepper and nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer until mixture thickens slightly, about 5 to 7 minutes. Remove from heat and whisk in cheese until melted. Set aside.
Spread 2 tbsp (30 mL) of the Béchamel Sauce on 4 slices of bread.
Top each with 1/4 of the ham and 3 tbsp (45 mL) of the cheese.
Spread 1 tsp (5 mL) of Dijon mustard on 4 remaining slices of bread and close sandwiches.
Thinly spread butter 1 tbsp (15 mL) on outside of sandwiches. Fry sandwiches in skillet over medium heat, turning once, for 4 minutes. Transfer to baking sheet.
Top each with 2 tbsp (30 mL) Béchamel Sauce and 1 tbsp (15 mL) of cheese. Broil on high until golden, for 1 to 2 minutes.
Meanwhile, in same skillet, melt remaining butter. Crack eggs into pan. Sprinkle with salt and pepper. Cook until eggs are sunny side up for 3 minutes or to desired doneness. Top each sandwich with fried egg and serve.