In a small saucepan, melt 2 tablespoons (30g) of butter over medium/low heat.
Make the bechamel sauce by whisking in 1 tablespoon (15ml) of flour and cook for 1 minute. Whisk in the milk, turning the heat to medium/high and continue to whisk until the milk is about to bubble.
Drop the heat to medium. Add in the salt, nutmeg and bay leaf. Continue to stir with a spoon until the sauce thickens, about 8-10 minutes. Remove the bay leaf and stir in the Parmesan and ½ cup (50g) of the Gruyere cheese. Remove from the heat to cool.
Place 4 slices of bread on a flat surface. Top each slice with 2 slices of ham. Using a spoon, spread a little of the bechamel sauce on top of the ham. Top with the remaining bread slices.
Preheat the broiler.
Heat a large cast iron skillet on medium/high on the stove top. Melt 2 tablespoons (30g) of butter in the skillet. Add 2 sandwiches and brown on each side, about 2 minutes per side. Transfer to a baking sheet and toast the remaining 2 sandwiches and place onto the baking sheet when done. Spread the remaining bechamel sauce on top of each of the 4 sandwiches and top with the remaining Gruyere cheese. Place the sandwiches under the broiler until the cheese melts and starts to bubble and the top is golden brown, approximately 1-2 minutes. Be sure to keep your eye on them so they do not burn.
While the sandwiches under the broiler, fry up the eggs. Using the same large cast iron skillet (make sure it has been wiped clean of any crumbs), heat 1 tablespoon (15g) of butter over medium/high heat. When butter starts to foam, add 2 eggs and fry them either over-easy or sunny-side up, according to preference. Repeat with the remaining 2 eggs.
Remove the sandwiches from the oven and top each with a fried egg. Season with salt and pepper. Garnish with the fresh chives. Bon Appetit!
Chef Note: Remove the egg on top and you have what is called a Croque Monsieur.
In a small saucepan, melt 2 tablespoons (30g) of butter over medium/low heat.
Make the bechamel sauce by whisking in 1 tablespoon (15ml) of flour and cook for 1 minute. Whisk in the milk, turning the heat to medium/high and continue to whisk until the milk is about to bubble.
Drop the heat to medium. Add in the salt, nutmeg and bay leaf. Continue to stir with a spoon until the sauce thickens, about 8-10 minutes. Remove the bay leaf and stir in the Parmesan and ½ cup (50g) of the Gruyere cheese. Remove from the heat to cool.
Place 4 slices of bread on a flat surface. Top each slice with 2 slices of ham. Using a spoon, spread a little of the bechamel sauce on top of the ham. Top with the remaining bread slices.
Preheat the broiler.
Heat a large cast iron skillet on medium/high on the stove top. Melt 2 tablespoons (30g) of butter in the skillet. Add 2 sandwiches and brown on each side, about 2 minutes per side. Transfer to a baking sheet and toast the remaining 2 sandwiches and place onto the baking sheet when done. Spread the remaining bechamel sauce on top of each of the 4 sandwiches and top with the remaining Gruyere cheese. Place the sandwiches under the broiler until the cheese melts and starts to bubble and the top is golden brown, approximately 1-2 minutes. Be sure to keep your eye on them so they do not burn.
While the sandwiches under the broiler, fry up the eggs. Using the same large cast iron skillet (make sure it has been wiped clean of any crumbs), heat 1 tablespoon (15g) of butter over medium/high heat. When butter starts to foam, add 2 eggs and fry them either over-easy or sunny-side up, according to preference. Repeat with the remaining 2 eggs.
Remove the sandwiches from the oven and top each with a fried egg. Season with salt and pepper. Garnish with the fresh chives. Bon Appetit!
Chef Note: Remove the egg on top and you have what is called a Croque Monsieur.
