I love making brunch or a big breakfast for our house guests. This was one of my favorites and everyone loved it. I served it with a large bowl of mixed fruit and of course, the fixings for mimosas. This looks really impressive, but ended up being super easy. I made the cheese sauce when I first got up and just kept it warm; I also shredded the cheese. By the time everyone got up and was ready for breakfast, all I had to do was assemble and pop in the oven. While they were in the oven, I cooked the eggs.
1 1/2 tablespoons of Butter
1 1/2 tablespoons of Flour
1 cup of Milk
8 oz. of Gruyere, grated and divided
1/4 cup of Parmesan Cheese, grated
Salt & Black Pepper, to taste
Pinch of Nutmeg
4 English Muffins, cut in half
4 tablespoons of Dijon Mustard
8 slices of Black Forest Ham
2 tablespoons of Olive Oil
4 Eggs, large
First, heat the butter in a medium sauce pan over medium heat. When it is just brown, sprinkle in the flour and whisk for about 1 minute until smooth. Whisk in the milk and bring to a boil; reduce heat to medium-low and let simmer for 5-6 minutes until thickened, whisking occasionally. Add 1/4 cup of the gruyere and all of the parmesan, by the handful, whisking until incorporated before adding more. Salt and pepper, to taste, and throw in a pinch of nutmeg.
Now, preheat the oven to broil, place the english muffins, cut side up, on a baking sheet prepared with a silpat mat or parchment paper. Spread 1/2 tablespoon of dijon on each piece of muffin. Top 4 of the halves with 2 pieces of ham and the remaining gruyere cheese. Place under the broiler until the cheese starts to melt, 1-2 minutes.
Next, top the ham and cheese, with the other muffin half. Spread a generous amount of the béchamel on top of the muffin stack. Broil about 4 minutes or until the cheese is warm and bubbling.
While the muffins are broiling, heat the 2 tablespoons of olive oil in a nonstick pan over medium heat. Cook the eggs for about 3 minutes, you want the white to be firm and the yolk runny.
Place an egg on top of each muffin stack and serve immediately.
Happy Cooking, The Barbee Housewife
Source: Baker by Nature