Steps
- Preheat the oven to 200°C (400°F).
- To prepare the béchamel sauce, melt butter in a small saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes without browning.
- Gradually whisk in the milk, stirring constantly until the sauce thickens.
- Remove from heat, stir in Dijon mustard, salt, and pepper.
- Lightly toast the bread slices.
- Spread a thin layer of béchamel sauce on each slice.
- Place artisan ham on one slice, then sprinkle a generous amount of Gruyère cheese.
- Top with the second slice of bread, béchamel side down.
- Spread béchamel sauce on top of the sandwich and sprinkle more Gruyère cheese.
- Place the sandwich on a baking tray and bake for 10-12 minutes until golden and bubbly.
- While the sandwich bakes, poach the egg: bring water to a gentle simmer, add a splash of vinegar.
- Crack the egg into a small bowl and gently slide it into the simmering water.
- Poach for about 3-4 minutes until the white is set but the yolk remains runny.
- Remove the sandwich from the oven, carefully place the poached egg on top.
- Garnish with chopped fresh chives if desired and serve immediately.
Ingredients
- 2 slices of white bread
- 2 slices artisan ham
- 100g Gruyère cheese, grated
- 1 large egg
- 20g unsalted butter
- 1 tbsp all-purpose flour
- 150ml whole milk
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh chives for garnish (optional)
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