This is one of my favorite French foods. During the month I spent in Paris, I ate it like every other day – it was cheap, and along with omelettes and crepes, it was on almost every brasserie menu. Oh the crispy, cheesy, saucy memories!

(Yield: 2 sandwiches)

Ingredients:

4 slices white bread

4-6 slices deli ham

2 slices Gruyere cheese

2 eggs

2 tbsp butter, divided

Salt and pepper

(For Béchamel sauce)

1 tbsp butter

1 tbsp all-purpose flour

8 oz whole milk

1/8 tsp grated nutmeg

Begin by preparing the sauce: Melt the butter in a small sauce pot over medium-low heat. Whisk in flour and cook for 60 seconds, until it is tan in color, stirring constantly (this is a roux). Then whisk in milk. Cook for 4-5 minutes, until the sauce comes to slight boil and thickens, stirring frequently. Turn heat off. Season with nutmeg and salt and pepper to taste. It should be thick enough to coat the back of a wooden spoon.

Then the rest: Preheat the broiler. Butter one side of each bread slice. On a work surface, place two of the slices buttered side down. Spread one tablespoon of the sauce over the two slices, and top with ham and cheese. Cover with the remaining bread, buttered side up. Spread another tablespoon of the sauce over the top of each sandwich. Place on a baking sheet and broil until the bread is toasted and the cheese is melted, 4-5 minutes. In the meantime, fry the eggs ‘sunny side up’ in the remaining butter over medium heat until crispy at the edges. When the sandwiches are ready, top each one with an egg, and serve immediately.

As seen on Appetude