(60 mL)unsalted butter, at room temperature
Mornay sauce - Makes approximately 1 cup
(20 mL)unsalted butter
(20 mL)all-purpose flour
(125 mL)heavy (35%) cream
(60 mL)Gruyere cheese, shredded
Pinch nutmeg, freshly grated
Spread 4 slices of bread with mustard. Top each slice with 1/4 cup cheese. Divide smoked meat among slices and sprinkle each with 1/4 cup remaining cheese. Top with remaining bread slices. Butter both sides of each sandwich.
Set a large skillet over medium heat. Working in two batches, cook sandwiches until golden and crisp, about 6 minutes per side. Transfer sandwiches to small baking sheet.
Spoon 4 tbsp (60 mL) Mornay sauce over each sandwich. Broil until brown, about 2 minutes.
Top each sandwich with a sunny-side-up fried egg and serve immediately.
In a medium saucepan over medium heat, melt butter. Sprinkle in flour and cook for 3 minutes, stirring constantly.
Whisk in milk and cream. Cook, stirring frequently, until sauce is thick enough to coat the back of a spoon, about 7 minutes. Remove pan from heat and stir in cheese and nutmeg. Season to taste with salt and pepper and keep warm until ready with use.