4 tablespoons butter, divided
2 T. flour
1 cup milk
Salt and pepper
A sprinkle of freshly grated nutmeg
2 t. Dijon style mustard
2 slices white, French, or Sourdough bread (I used my English Muffin Bread)
2 large eggs
4 slices deli ham
4 slices Swiss or Emmenthal cheese
Chopped parsley leaves for garnish
Place a small sauce pan over medium low heat and melt 2 tablespoons of butter in it. Whisk in flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce has thickened, turn off heat.
Heat 1 tablespoon of butter in each of 2 nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally 2 slices of the ham and the Swiss cheese on each slice of bread. Top with bechemel sauce, and with a spatula, transfer the cooked eggs to the tops of the open faced sandwiches.
Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs. Spoon any leftover sauce over top of the eggs and top with chopped parsley to garnish.