Ingredients
5 tbsp. unsalted butter, divided
3 tbsp. all-purpose flour
2 c. whole milk
5 oz. shredded Gruyere, divided
pinch of nutmeg
kosher salt
Freshly ground black pepper
4 slices rustic whole-wheat bread (preferably from a round loaf)
2 tbsp. plus 1 tsp. Dijon mustard
1/3 lb. thinly sliced rosemary ham
2 tomatoes, thinly sliced
4 large eggs
2 tbsp. red wine vinegar
3 tbsp. extra-virgin olive oil
6 c. salad greens
1/4 c. fresh dill, plus more for garnish
Preparation
Step 1In small saucepan, melt 3 tablespoons butter over medium-high heat. Add flour and whisk continuously until bubbly and light brown, 4 to 5 minutes. Add milk, whisking continuously, and bring to a boil, then reduce heat to low and let simmer until thickened, whisking regularly, 5 minutes more. Add half the Gruyere, whisking until smooth, then whisk in a pinch of nutmeg and season with salt and pepper. Let cool slightly.Step 2Heat broiler. Arrange slices of bread on a baking sheet. Spread ½ tablespoon Dijon on each slice and layer with ham and tomato. Cover with about 2 tablespoons cheese sauce and about 3 tablespoons shredded cheese. Toast under broiler for 1½ to 2 minutes (watch carefully so it doesn’t burn!) until cheese is bubbly and golden and bread is toasted.Step 3In a large nonstick skillet, heat remaining 2 tablespoons butter over medium-high heat, then add eggs and reduce heat to medium. Cook eggs, basting regularly with butter, until whites are set and yolks are still slightly runny, about 4 minutes. Season with salt and pepper, and top each sandwich with an egg.Step 4In large bowl, whisk together remaining 1 teaspoon Dijon, red wine vinegar, and olive oil, and season with salt and pepper. Add greens and dill, tossing gently to combine. Serve with sandwiches.
