The Parisian bistro classic: thick pullman brioche, gruyère cheese bamel sauce, smoked ham, topped with a direct sunny-side egg.
Bechamel: Whisk hot milk into butter-flour roux. Season with freshly grated nutmeg and Gruyère.
Sandwich: Paint brioche with French mustard, spread ham, cheese, and sandwich together.
Bake: Coat the top of the sandwich with rest of Gruyère and béchamel. Broil at 420°F until bubbling.
Egg: Fry farm eggs separately till edges are crispy and drop onto sandwiches. Serve instantly.
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