• 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)


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the guyere, parmesan, creme fraiche, mustard, egg yolks and nutmeg. Season with salt & pepper.
  3. 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.
  4. Place the sandwiches on the baking sheet and transfer to the oven, Bake until golden brown and bubbling (15 minutes)
  5. In a saute pan, heat the olive oil and crack an egg into it. Sunny side up, about 3 minutes.
  6. Put each sandwich on a plate, and top with and egg. Season with salt & pepper and piment d’Esplette.

Serves 4

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