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“An upscale take on a breakfast sandwich. This french version of an open faced ham, egg, and cheese sandwich and is a luscious start to a day.”

Ingredients Nutrition


  1. Melt butter in a 2 qt saucepan over medium-high heat. Add flour and whisk for about 1 minute until smooth.
  2. Slowly pour in milk while whisking and bring to a boil. Reduce heat to low and reduce sauce until thicker (about 7 minutes).
  3. Stir in the Dijon mustard.
  4. Add most of the gruyere and the parmesan and stir until melted.
  5. Add salt, pepper, and nutmeg.
  6. Meanwhile, butter bread and place onto a griddle to toast. Flip after 6 or 7 minutes to toast the other side.
  7. Heat ham slices on griddle for 1 minute on each side.
  8. Crack eggs onto skillet or griddle and cook to sunny side up (can do more if desired).
  9. Heat broiler to high. Place toast slices on baking sheet, then add ham slices, then pour sauce over the top. Sprinkle the remaining gruyere over sacue.
  10. Broil for about 1-2 minutes until sauce is bubbling and cheese browns slightly.
  11. Remove from broiler and top each sandwich with 2 eggs. Serve immediately.

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