- 3/4 pound (360g) guyere, grated (about 3 cups)
- 1 cup (90g) grated Parmesan cheese
- 2/3 cup (160 ml) creme fraiche
- 1 Tablespoon Dijon Mustard
- 2 Large Egg yolks
- 1/4 Teaspoon grated nutmeg
- Salt & Pepper
- 2 Tablespoons (30g) Unsalted butter, at room temperature
- 8 slices of bread
- 8 thick slices of ham (3/4 lb/340g)
- 1 tablespoon of olive oil
- 4 large eggs
- Pinch of Piment d’Esplette (sub chili powder or cayenne)
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the guyere, parmesan, creme fraiche, mustard, egg yolks and nutmeg. Season with salt & pepper.
- Butter each slice of bread, and turn them butter side down. To each of the 4 slices, add a layer of cheese mixture, a slice of ham, and more cheese mixture and a second slice of ham. You will use all the ham and about 75% of the cheese mixture. Cover with the other slice of bread, buttered side up, and spread the remaining cheese mixture on top. Season with salt & pepper.
- Place the sandwiches on the baking sheet and transfer to the oven, Bake until golden brown and bubbling (15 minutes)
- In a saute pan, heat the olive oil and crack an egg into it. Sunny side up, about 3 minutes.
- Put each sandwich on a plate, and top with and egg. Season with salt & pepper and piment d’Esplette.