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1
Preheat the oven to 425 degrees F.
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2
Toss the asparagus with the oil and some salt and pepper, and spread evenly on a sheet tray.
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3
Roast until slightly softened but still green and crisp, about 8 minutes.
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4
Preheat the broiler with a rack set on the middle shelf.
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5
Heat a griddle over medium heat.
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6
Spread one side of each slice of the brioche with butter and place butter-side down on the hot griddle.
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7
Top each slice with equal amounts of cheese, asparagus and sun-dried tomatoes.
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8
Cook until the bread is golden brown, about 2 minutes.
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9
Transfer to a baking sheet.
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10
Fill a 10-inch skillet with water, and add 1 teaspoon salt and the white vinegar.
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11
Bring to a simmer.
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12
Crack the eggs one at a time into small ramekins, turn off the heat and add each egg to the water.
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13
Cover, and sit until the whites turn solid, 3 minutes.
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14
Gently remove with a slotted spoon.
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15
While the eggs are poaching, cover each sandwich with the Funky Mornay Sauce and place under the broiler until the sauce is bubbling and browned in spots.
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16
Place a poached egg on each sandwich.
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17
Season with cracked black pepper and garnish with additional sun-dried tomatoes.
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18
In a high-sided skillet over medium heat, melt the butter.
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19
Add the flour and whisk until blonde, 2 to 3 minutes.
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20
Slowly whisk in the milk until combined.
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21
Add in some nutmeg, and simmer until thick, about 10 minutes.
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22
Whisk in the Roquefort until mostly smooth, and season with salt and black pepper.
