Open Faced Toast Recipe

Inspired by Kitchen No. 324

Time45m

Serves4

Shaved black forest ham, poached eggs, gruyere, thyme béchamel, crispy potatoes

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Ingredients

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Ingredients

3 1/2 oz (100 grams) Black Forest Ham

4 pieces Eggs

3 1/2 oz (100 grams) Gruyere Cheese

2 tablespoons Butter

2 tablespoons 00 bread flour

1 cup Milk

1 teaspoon Fresh Thyme

2 medium Potatoes

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

4 slices Bread (Sourdough or your choice)

Method

Directions

Prepare the Crispy Potatoes

Wash and slice the potatoes into thin rounds. Heat olive oil in a skillet over medium heat, add the potatoes, and season with salt and pepper. Fry until golden and crispy, about 10-15 minutes. Remove and set aside.

Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes until light golden. Gradually add milk while whisking to avoid lumps. Cook until thickened, then stir in thyme, salt, and pepper. Remove from heat and fold in grated Gruyere cheese.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Assemble the Toast

Toast the bread slices until golden. On each slice, layer shaved Black Forest ham, pour béchamel sauce over it, and top with a poached egg. Garnish with additional thyme if desired.

Serve

Serve the open-faced toast with crispy potatoes on the side. Enjoy!