Yield Makes 2 servings
2 tablespoons melted butter
4 slices sourdough or white sandwich bread
4 slices good-quality cooked ham
1-1/2 tablespoons Dijon mustard (optional)
1 cup grated Gruyère or Emmentaler cheese, divided
1 cup Mornay Sauce*
2 eggs, cooked sunny-side up or over easy
Makes about 1 cup
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole or 2% reduced-fat milk
1/8 teaspoon salt
Pinch of freshly ground pepper
Freshly grated nutmeg, to taste
1/2 cup coarsely grated Gruyère or Comté cheese (about 4 ounces)
Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Use immediately.
Preheat broiler. Heat a large ovenproof skillet over medium-high heat.
Butter bread on all sides, and top 2 of the slices with ham and, if desired,
a smear of Dijon. Top with 1/2 cup cheese, and cover with remaining bread
slices. Place sandwiches in skillet, pressing gently with back of spatula.
Let cook about 1 to 2 minutes or until bottom is lightly golden.
Top sandwiches in skillet with Mornay Sauce and remaining 1/2 cup cheese.
Place skillet in oven, and broil 2 to 3 minutes or until golden and bubbly,
taking care not to burn. Top with egg, and serve immediately.