2 Serves
40 Mins
Prepare the Béchamel sauce by whisking flour and butter in a saucepan over medium heat, then gradually adding milk until thickened.
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FrenchVitamin E
2 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
1193 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
151 mg / 420 mgPhosphorus
1069 mg / 1,250 mgPotassium
1456 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
110 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
35 g / 20 gCholesterol
232 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Assemble the sandwiches by spreading Dijon mustard on bread slices, layering with ham and Gruyere cheese, and topping with the Béchamel sauce.
Toast the sandwiches in a frying pan with a little butter until golden brown and the cheese is melted.
Fry the eggs in the same pan until the whites are set but the yolks remain runny, then place one egg on top of each sandwich.
22
g37
g7
g
Egyptian