Description
A delicious combination of savory mornay sauce, smoked ham, and runny egg yolks served on toasted sourdough.
Ingredients
Scale
- 15 grams unsalted butter
- 8 grams all-purpose flour
- 150 millilitres whole milk
- 0 gram dry mustard
- 0 gram ground ginger
- 35 grams gruyere cheese, shredded
- 15 grams Parmesan cheese, finely grated
- Salt and freshly cracked black pepper, to taste
- 3 slices sourdough bread, lightly buttered and toasted
- 45 grams whole grain prepared mustard
- 170 grams smoked ham, thinly sliced
- 3 large egg yolks
Instructions
- Melt unsalted butter in a small saucepan over medium heat. Add the flour and stir constantly for 2 to 3 minutes to eliminate raw flour flavour.
- Gradually pour in the milk while whisking to prevent lumps, then continue cooking and whisking until the mixture thickens to coat the back of a spoon.
- Whisk in dry mustard, ground ginger, shredded gruyere, and grated parmesan. Cook and stir until cheeses are melted and the sauce is smooth, about 3 to 4 minutes. Season with salt and black pepper. Set aside.
- Preheat broiler. Evenly spread whole grain mustard on one side of each toasted sourdough slice. Top each with sliced ham.
- Place ham-topped toasts on a baking sheet. Ladle approximately 60 millilitres of mornay sauce over each slice, creating a slight well in the centre. Gently nestle an egg yolk into each well.
- Broil toasts until sauce is bubbling and yolks remain soft, 3 to 4 minutes. Season lightly with additional salt and pepper. Serve immediately.
Notes
- This dish is best served hot and fresh out of the broiler.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 toast
- Calories: 250
- Sugar: 1 gram
- Sodium: 600 mg
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 12 grams
- Cholesterol: 220 mg