Recipe courtesy of La Parisienne and by Chef Courtney & Mikael Colas. Visit them at la-parisienne.ca, or call 905-827-2378
¼ cup flour
¼ cup 35% cream
400ml 2% milk
½ tsp salt
1 tsp black ground pepper
½ tsp ground chives
2 tbsp unsalted butter
8 slices white country style bread, sliced approx. 2 cm thick
16 slices of good quality Black Forest ham
8 slices of Emmental, Swiss or Gruyere cheese
1
To make a béchamel sauce, whisk together flour, cream and milk on low heat until all lumps are gone. Continue whisking over low heat until sauce thickens – approx. 10 minutes. Once the sauce is thick, remove from heat, add butter, chives and salt and pepper.
2
Toast 4 pieces of bread, then top each piece with approx. 3 tbsp. of the béchamel sauce and 2 slices of cheese. Place under broiler for 5-10 minutes until crispy.
3
Toast the other 4 slices of bread, top with more béchamel and 2 slices of ham.
4
Poach 4 eggs to your liking, then combine sandwiches and place your egg on top.
CategoryLunch
Ingredients
¼ cup flour
¼ cup 35% cream
400ml 2% milk
½ tsp salt
1 tsp black ground pepper
½ tsp ground chives
2 tbsp unsalted butter
8 slices white country style bread, sliced approx. 2 cm thick
16 slices of good quality Black Forest ham
8 slices of Emmental, Swiss or Gruyere cheese
