Ingredients

The following ingredients have 4 Servings
  • 8 1/2-inch thick slices brioche or challah bread
  • 8 oz. thinly-sliced ham
  • 8 slices swiss cheese
  • 3 Tbsp unsalted butter
  • 4 large eggs
  • 1 cup mornay sauce ((recipe below))
  • Black pepper
  • 2 tsp chopped parsley
  • 3 Tbsp unsalted butter
  • 1/2 cup diced yellow onion
  • Kosher salt
  • 3 Tbsp all-purpose flour
  • 2 cup milk
  • 1 cup heavy cream
  • 1 bay leaf
  • 3 black peppercorns
  • 3 whole cloves
  • Pinch of freshly grated nutmeg
  • Pinch of freshly ground white pepper ((or substitute black))
  • 1/3 cup emmentaler cheese ((or comté))

Instruction

  • Pre-heat oven to 375 degrees.
  • Place bread slices on cutting board or prep surface. Divide ham among them, being sure to trim it so it doesn't extend over the edges of the bread. Place cheese over ham, making sure it doesn't extend over the edges of the bread either.
  • Heat griddle (or two oven-proof nonstick pans) over medium heat and add 2 Tbsp butter.
  • Once butter has melted, place the bread cheese side up and cook for 1-2 minutes, until bottoms are golden brown.
  • Transfer pans to the oven for 2-3 minutes, in order to melt the cheese.
  • Melt the remaining 1 Tbsp butter in a separate large ovenproof skillet and fry the eggs. Cook until bottoms are set and then place skillet in the oven to set top of whites, about 1 minute.
  • Once cheese on bread is melted, remove from oven and put two slices together to make sandwiches.
  • Place sandwiches on separate plates, top with eggs, and pour 1/4 cup mornay sauce over the white of each egg, leaving the yellow uncovered.
  • Sprinkle black pepper over each egg and garnish with a sprinkling of fresh parsley.