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“Rachael Ray”

Ingredients Nutrition


  1. Place a small saucepan over medium-low heat; melt 2 tablespoons butter; whisk in the flour and cook for 1 minute or so.
  2. Whisk in the milk and bring it to a bubble; then decrease the heat to low.
  3. Season the sauce with salt, pepper, nutmeg, and Dijon mustard.
  4. When the bechamel sauce coats the back of a spoon, turn off the heat.
  5. Heat 1 tablespoon of the butter in a medium nonstick skillet over med-low heat.
  6. When the butter melts, crack in the eggs, keeping the whites separate from each other.
  7. Cook them to desired doneness, sunnyside up to over hard.
  8. While the eggs cook, generously butter the bread with the remaining 3 tablespoons of butter.
  9. Keep the buttered sides facing out and build ham and cheese sandwiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich.
  10. Heat a second skillet over medium heat; cook the sandwiches 3-4 minutes until golden, then turn.
  11. Cook them for 2 minutes more, then transfer them to plates, and top with eggs and more sauce; garnish with the chopped herb of choice and serve with a fork and knife.

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