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Ingredients

8 slices Brioche (egg bread) or white sandwich bread

2 oz. Boursin cheese, softened

8 slices Smoked ham

8 slices Swiss cheese

3 each Eggs, large

1/4 cup Milk

to season Salt

to season Fresh ground black pepper

pinch Ground nutmeg

as needed Canola oil

8 each Eggs, large

as needed Chef Larry's Mornay Sauce (recipe follows)

to garnish Chives, minced

for service Fresh fruit or berries

Method

Prepare Chef Larry's Mornay Sauce per recipe, reserve. Combine eggs and milk, season with salt, pepper and nutmeg. Whisk until well mixed. Spread softened Boursin cheese on bread slices. Place Swiss cheese on four of the bread slices. Top with sliced ham, remaining cheese and bread slices, gently press down. Preheat large skillet or saute pan with enough oil to coat bottom of pan. Dip sandwiches into beaten egg mixture and shake off excess. Carefully place into hot oil. Fry until golden brown both sides. Remove and place onto paper towels to drain. Poach eggs in lightly simmering water, Slice sandwiches and place on serving plates. Place poached eggs on top of sandwiches amd top with Chef Larry's Mornay Sauce. Garnish with minced chives. Serve with fresh fruit or berries.

Makes 4 Servings

Chef Larry's Mornay Sauce

Ingredients

1/2 cup Onion, diced

4 tblspn. Butter

6 tblspn. Flour

2 cup Milk

3/4 cup Chicken stock

1/4 cup Cream

pinch Nutmeg

1 ts[. Dijon mustard

to taste Salt

to taste Fresh ground black pepper

1/2 cup Gruyere or Swiss cheese, shredded

Method

Melt butter in a saute pan. Add onion and saute until translucent. Stir in flour until well incorporated. Add milk, stock and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Stri in Dijon mustard. Add cheese and cook over low heat. Stir or whisk until cheese is melted. Check seasoning. Strain and reserve.

Makes 3 cups