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1
Place a small saucepan over medium-low heat; melt 2 tablespoons butter; whisk in the flour and cook for 1 minute or so.
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2
Whisk in the milk and bring it to a bubble; then decrease the heat to low.
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3
Season the sauce with salt, pepper, nutmeg, and Dijon mustard.
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4
When the bechamel sauce coats the back of a spoon, turn off the heat.
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5
Heat 1 tablespoon of the butter in a medium nonstick skillet over med-low heat.
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6
When the butter melts, crack in the eggs, keeping the whites separate from each other.
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7
Cook them to desired doneness, sunnyside up to over hard.
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8
While the eggs cook, generously butter the bread with the remaining 3 tablespoons of butter.
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9
Keep the buttered sides facing out and build ham and cheese sandwiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich.
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10
Heat a second skillet over medium heat; cook the sandwiches 3-4 minutes until golden, then turn.
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11
Cook them for 2 minutes more, then transfer them to plates, and top with eggs and more sauce; garnish with the chopped herb of choice and serve with a fork and knife.
