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Perfect for a cozy brunch or a gourmet meal for two, this French classic combines crispy, buttery bread with a luscious, cheesy béchamel sauce, smoky ham, and the rich creaminess of a perfectly fried egg. Experience the layers of flavor in every bite: the crunch of rustic bread, the creamy béchamel with a hint of nutmeg, the savory smoked ham, and the richness of Gruyère cheese, all crowned with a silky fried egg.

Prep Time

Cook Time


2 servings
4 slices rustic bread
3 tablespoons butter, softened; divided
1 tablespoon flour
¾ cup whole milk
1 cup shredded gruyere cheese, divided
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
8 slices HORMEL® NATURAL CHOICE® Smoked Deli Ham
1 tablespoon Dijon mustard
2 eggs, fried
Chopped fresh chives
Flaky sea salt and freshly cracked black pepper, for serving


  1. Heat broiler with rack 8 inches from heat source.

  2. Spread 1 side of each bread slice using 2 tablespoons of butter. In large skillet over medium-high heat, place bread slices buttered side down. Cook 2 to 3 minutes, or until toasted and golden. Transfer bread to a rimmed baking sheet.

  3. In small saucepan over medium heat, melt remaining 1 tablespoon butter. Whisk in flour. Cook 1 to 2 minutes, whisking until light golden in color. Whisk in milk. Bring to a simmer, whisking constantly. Reduce heat to low. Cook 2 to 3 minutes whisking, until thickened. Remove from heat. Add ¼ cup cheese. Whisk until melted. Stir in salt, pepper, and nutmeg.

  4. Arrange 2 bread slices on baking sheet, toasted side down. On each slice, spread 2 tablespoons cheese sauce to evenly to cover. Sprinkle with each with ¼ cup cheese and top with 4 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices. Place mustard side down, on top of ham slices. Spread remaining cheese sauce evenly on top of sandwiches. Top with remaining cheese.

  5. Broil 5 to 7 minutes, or until cheese has melted and top is bubbly and browning in spots.

  6. Top each sandwich with a fried egg. Garnish with chives, flaky sea salt and freshly cracked black pepper.

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