Serves 4
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To serve:

  1. Preheat the oven to 200˚C/180˚C/gas mark 6.
  2. Melt the butter in a small pan over a low heat and add the flour, stirring with a wooden spoon for 2-3 minutes. Slowly pour the hot milk into the pan and cook for 3-4 minutes, whisking constantly, until the sauce is thickened. Remove from the heat and add the salt, pepper, nutmeg, half of the Gruyère and the Parmesan. Whisk together and set aside.
  3. Lightly spread half of the toasted breads with mustard, add a slice of ham to each, and sprinkle with half of the remaining Gruyè Top with another piece of toasted bread.
  4. Slather the tops of the sandwiches with the cheese sauce, sprinkle with the last of the Gruyère, and bake the sandwiches for five minutes.
  5. Turn the grill to a high heat and grill the tops of the sandwiches for 3-5 minutes, or until the tops are bubbling and golden.
  6. Serve the sandwiches topped with soft-fried eggs.

Nutrition Facts

Per serving:
453kcals, 25.6g fat (13.4g saturated), 29.9g carbs, 6g sugars, 26.2g protein, 1.2g fibre, 0.9g sodium