• 5 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • Pinch of freshly grated nutmeg
  • 1 cup grated Gruyere cheese
  • 4 Stone & Skillet English Muffins, cut lengthwise
  • 4 teaspoons Dijon mustard
  • 3 ounces best-quality deli ham, thinly sliced
  • 4 large eggs
  • Ground pepper to taste


  1. Preheat the broiler with the rack in the top position. In a small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
  2. Lay the slices of english muffins on a baking sheet. Divide the Dijon between 4 slices and top with ham. Divide half of the bechamel between the remaining 4 slices and top with remaining cheese. Close the sandwiches.
  3. Melt 2 tablespoons butter in a large skillet over medium heat. Add muffin sandwiches and cook both sides until bread is golden brown and the cheese is melted about 3-4 minutes.
  4. Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly, about 2 minutes. Meanwhile, melt remaining butter in the same skillet over high heat. Fry eggs, sunny side up, for about 2 minutes. Top sandwiches with fried egg, season with black pepper and serve immediately.
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