• 4 large slices sourdough bread
  • Dijon mustard
  • 100g gruyère, grated
  • 4 slices thick-cut ham
  • butter
  • 4 tbsp crème fraîche
  • 2 small eggs


  • STEP 1

    Spread the sourdough slices with a thin layer of mustard on one side, then make sandwiches with half the gruyère and the ham. Spread the outside of the sandwiches with butter.

  • STEP 2

    Heat a non-stick frying pan that will hold both sandwiches and fry them on both sides until crisp and golden.

  • STEP 3

    Mix the crème fraîche and the rest of the gruyère, then spread on top of the sandwiches. Slide under a hot grill until the cheese bubbles. Fry the eggs in a separate pan, then top each sandwich with an egg.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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