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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 5 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 2/3 cup whole milk
- Coarse salt and freshly ground pepper
- 8 slices white Pullman bread or thinly sliced sandwich bread
- 2 tablespoons Dijon mustard
- 5 ounces smoked salmon
- 1/4 cup small dill sprigs, plus more for garnish
- 2 cups grated Comte cheese
- 4 large eggs
Method
- Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat.
- Whisk in flour; cook, whisking, 30 seconds.
- Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes.
- Remove from heat.
- Season with salt and pepper.
- Using remaining 4 tablespoons butter, butter 1 side of each piece of bread.
- Set aside 4 slices.
- Spread unbuttered sides of remaining 4 slices with mustard; top with salmon.
- Scatter dill over salmon.
- Top each with 1/4 cup cheese.
- Sandwich with remaining bread, buttered side up.
- Preheat broiler.
- Heat a large nonstick skillet over medium-low heat.
- Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side.
- Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese.
- Broil until cheese is bubbling and golden brown.
- Meanwhile, heat a large nonstick skillet over medium heat.
- Crack eggs into skillet.
- Cover, and cook until whites are set but yolks are still soft, about 2 minutes.
- Season with salt and pepper.
- Place 1 egg on top of each sandwich, and serve.
