INGREADIENT

• 1 tbs plain flour
• 30 g butter
• 1/2 cup full cream milk
• 130 g gruyere cheese grated
• 6 slices leg ham (deli)
• 1 tbs dijon mustard
• 4 slices sourdough bread fresh
• 2 eggs fried
• 1 spray olive oil
• 1 pinch salt and pepper *to taste

Direction

1. Melt the butter in a saucepan over low heat, then add the flour and cook for 1-2 minutes, continuously stirring.
2. Add the milk and continue to cook over low heat for about 4-5 minutes, or until it thickens.
3. Add half the Gruyère cheese, stirring gently to combine. When melted, remove from heat and set aside to cool.
4. Spread 2 slices of the bread thick with Dijon mustard.
5. Place 3 rolled up slices of ham on top of each of the mustard-spread bread slices, then and remaining Gruyère cheese on top of each, then cover with the other slices of bread.
6. Place both sandwiches on a baking tray under a hot grill, and cook on one side 'til golden brown.
7. Remove from grill, then flip sandwich over carefully. Lather the remaining cheese sauce over the uncooked side. Pop back under the grill and let it cook until cheese sauce is golden brown and bubbling.
8. While the sandwiches are grilling, spray a non-stick frypan with olive oil, then place over a medium heat for about a minute to warm up.
9. Reduce heat to low-medium, then crack both eggs gently into the frypan, being careful not to break the yolks.
10. Fry until egg whites are no longer clear, while trying not to overcook the yolks.
11. When sandwiches are done, remove from the grill and top with fried eggs and fresh cracked pepper and sea salt. Bon appétit!