8 slices brioche bread
30g (1 oz) unsalted butter, softened
8 thin slices cooked ham
8 slices Swiss cheese
vegetable oil, for frying
4 large eggs
finely chopped chives, to serve
Mornay sauce
45g (1.5 oz) unsalted butter
½ cup diced onion
sea salt
25g (0.8 oz) plain (all-purpose) flour
2 cups cold milk
1 cup double (heavy) cream, or as needed
1 bay leaf
3 black peppercorns
3 whole cloves
pinch of freshly grated nutmeg
pinch of ground white pepper, plus extra for seasoning
35g (1 oz) grated Comte or Emmental cheese
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