Who doesn’t love a good sandwich? How about a grilled sandwich topped with an egg and Mornay sauce?
Week: 51 of 52
Cookbook: Bouchon, Thomas Keller
I started with slices of my homemade brioche and covered each slice in ham and grated Gruyère cheese.
I toasted the bread slices in a frying pan before moving them to the oven to melt the cheese.
I put the halves together and topped each sandwich with a fried egg before spooning Mornay sauce over the top.
- Gruyère Cheese
- Mornay Sauce