Ingredients — what you'll need
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- 2 piece Chicken Eggs
- 5 gram Salt
- 3 gram Nutmeg
- 3 gram White Pepper
- 250 gram Fresh Whole Milk (3.5% Fat)
- 50 gram Gruyère
- 25 gram Unsalted Butter
- 80 gram Bone-in ham
- 2 gram Rainbow Peppercorns
- 1 tablespoon Parsley Leaves
- 4 piece White Toast Bread
- 11 gram All-purpose wheat flour
- 1 teaspoon Dijon Mustard
Step-by-step method
At a glance
You're building a sophisticated French sandwich by layering toasted bread with creamy béchamel sauce, ham, and cheese, then baking it until golden—the trickiest part is making a silky béchamel without lumps. A runny fried egg goes on top just before serving, bringing everything together beautifully. The whole thing comes together in about 30 minutes, making it perfect for a fancy breakfast or impressive lunch.
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Toast the bread and grate the cheese
Preheat the oven to 180°C. Arrange the slices of toasting bread on a baking tray lined with parchment paper and toast on both sides until golden. Meanwhile, grate the Gruyère.
Ingredients
- 50 gram Gruyère
- 4 piece White Toast Bread
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Start the béchamel
Melt the butter in a saucepan over low heat. Add the plain flour and whisk continuously until you get a pale roux with no raw flour taste (about 2–3 minutes).
Ingredients
- 11 gram All-purpose wheat flour
- 15 gram Unsalted Butter
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Make the creamy béchamel sauce
Whisking constantly, gradually pour in the cold milk to avoid lumps. Cook over low heat, stirring, until the sauce thickens into a smooth, creamy consistency (about 5–7 minutes).
Ingredients
- 250 gram Fresh Whole Milk (3.5% Fat)