Time to prepare: 10 min
Time to cook:25 min
Spice up the classic ham and cheese sandwich by adding a fried egg on top. You won’t regret it.
8 slices sourdough bread, 3/4 inch thick
2 tbsp (30 mL) Dijon mustard
2 cups (500 mL) Gruyere cheese, shredded
1 lb (0.5 kg) Montreal smoked turkey, sliced
1/4 cup (60 mL) unsalted butter, at room temperature
4 large eggs
Ingredients (Mornay sauce – Makes approximately 1 cup)
4 tsp (20 mL) unsalted butter
4 tsp (20 mL) all-purpose flour
1 cup (250 mL) milk
1/2 cup (125 mL) heavy (35%) cream
1/4 cup (60 mL) Gruyere cheese, shredded
Pinch nutmeg, freshly grated
STEP 1 Preheat broiler.
STEP 2 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.
STEP 3 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.
STEP 4 Spoon 4 tbsp (60 mL) Mornay sauce over each sandwich. Broil until brown, about 2 minutes.
STEP 5 Top each sandwich with a sunny-side-up fried egg and serve immediately.
Instructions (Mornay sauce)
STEP 1 In a medium saucepan over medium heat, melt butter. Sprinkle in flour and cook for 3 minutes, stirring constantly.
STEP 2 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.