I spent my childhood on the waters of the Puget Sound, boating throughout Washington's San Juan Islands and Canada's Gulf Islands. Over the weekend we were at Roche Harbor and I stopped in for
I featured these recipes for my 2012 Mother’s Day segment on Q13 Fox This Morning, this is a great recipe for all of the Dads out there to make Mom feel special on Mother’s Day. The recipe is pretty easy to follow and she’ll think it’s gourmet with the delicious Mornay Sauce (cheese sauce).
- butter for spreading
- 12 slices sourdough bread
- 1/3 cup Dijon mustard (optional)
- 4 cups gruyere or emmentaler cheese
- 1 pound thinly sliced cooked ham
- Mornay sauce (click for recipe)
- 6 eggs
- 5 sprigs thyme, stems removed and chopped
- Pre-heat your oven to 350 degrees.
- Butter one side of each of the slices of bread.
- Place 6 slices of bread butter side down on a baking sheet, spread Dijon mustard evenly over each slice and layer evenly with ham and ½ cup of cheese.
- Spread 2 Tablespoons of mornay sauce onto the non buttered side of the remaining 6 slices. Lay bread on top of cheese with the buttered side up. Repeat with remaining bread.
- Heat a large skillet or electric griddle or griddle pan over medium heat and in batches toast each side of the sandwich, about 2-3 minutes a side. Return toasted sandwich to the baking sheet. Repeat. Cover each sandwich with 3 Tablespoons mornay sauce and sprinkle with remaining cheese and place in the oven on the top rack while you fry your eggs.
- Butter an oven safe sauté pan or griddle over medium/ low heat. Crack eggs into the pan far enough apart so they don’t completely run together. Cook for 3 minutes.
- Turn your oven to broil and put your sauté pan with your eggs on the middle rack. Once the cheese browns and bubbles your eggs should be done (they will be runny, keep them in a 350 degree oven for 5 more minutes if you want over hard). Serve sandwich with egg on top and sprinkle with thyme and salt.