Brioche bread, layered with bechamel sauce and cooked ham. Topped with cheese and a fried egg.
Course: Breakfast, Brunch
For the bechamel
For the sandwich
Turn on the broiler in your oven.
In a small pot melt the butter over medium heat and add the flour. Whisk constantly until the roux turns a light brown.
Whisk in the milk and season with salt and nutmeg to taste. A pinch of both should be enough. You're looking for a thick creamy sauce. If it's too thick add some more milk, if it's too runny, let it reduce a couple of moments.
Set the sauce aside.
Lightly toast the slices of brioche (be careful with it, because brioche tends to burn pretty quickly).
Spread two teaspoons bechamel sauce on a slice of brioche, add two slices of ham and repeat with a second slice.
Finish the sandwich with the last slice and sprinkle thick with the grated cheese.
Put the sandwich under the broiler for 5-6 minutes or until the cheese has melted.
Meanwhile fry the egg sunny side up.
Take out the sandwich and top with the fried egg. Serve immediately.
You can of course always make this sandwich with any other bread you like.