Ingredients
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8 slices sourdough bread
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8 eggs
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10g dijon mustard
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16 slices turkey ham
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16 slices gruyere cheese
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Cheese Sauce
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2 tbsp unsalted butterMelted
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2 tbsp all purpose flour
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2 cups hot milk
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0.5 tsp black pepper
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1 tsp salt
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Pinch of nutmeg
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100g parmesan cheeseGrated
Directions
A variation of the classic grilled ham and cheese sandwich.
Steps
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1
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Preheat the combination oven to 200°C. |
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2
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Begin the cheese sauce by melting butter over low heat in a saucepan. Add the all-purpose flour and stir for 2 minutes. Pour the hot milk in slowly, whisking constantly, until the sauce thickens. Turn off the heat. Add salt, black pepper, nutmeg, and half of the grated parmesan cheese and set aside. |
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3
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Place the slices of bread on trays and toast in the preheated microwave oven for 10 minutes. Flip over each slice and bake for another 2 minutes or until toasted. |
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4
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Select QUICK COOK on the rice cooker and press START. Melt a small amount of unsalted butter. Add in the eggs, then salt and black pepper to taste. Stir frequently until they are set. Tip: Add a small amount of cream to the scrambled eggs to make them smoother. |
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5
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Brush half of the slices of toast with the Dijon mustard. To each, add a slice of turkey ham and top with the Gruyere cheese. Add a spoonful of the scrambled eggs and another slice of turkey ham, then place over another slice of toast. Slather the cheese sauce and sprinkle the remaining grated parmesan cheese. |
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6
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Bake in the combination oven for 5 minutes. Grill for 3 to 5 minutes, or until the cheese topping is bubbly and lightly browned. |
