The Stephen Foster Recipe
Country ham, swiss cheese, and dijon mustard served over toast points, and topped with house-made mornay sauce, two sunny eggs, fresh spinach, and diced tomato.
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Ingredients
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Ham and Cheese Toast Points
Mornay Sauce
Toppings
Method
Ham and Cheese Toast Points
- 1
Prepare the Toast Points
Preheat your oven to 350°F (175°C).
- 2
Assemble the Toast
Spread Dijon mustard on each slice of bread. Layer with country ham and Swiss cheese.
- 3
Toast
Place the assembled slices on a baking sheet and toast in the oven for 10-12 minutes, or until the cheese is melted and the bread is golden brown.
Mornay Sauce
- 4
- 5
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens (about 5 minutes).
- 6
Add Cheese and Seasoning
Remove from heat and stir in Gruyere cheese, Parmesan cheese, salt, pepper, and nutmeg until smooth.
Toppings
- 7
Cook the Eggs
In a non-stick skillet, fry the eggs sunny-side up over medium heat until the whites are set but the yolks are still runny, about 3-4 minutes.
- 8
Prepare the Spinach and Tomato
In the same skillet, quickly sauté the fresh spinach until wilted, about 1-2 minutes. Dice the tomato.
Assembly
- 9
Assemble the Dish
On each plate, place a toast point topped with the mornay sauce. Add a fried egg on top, followed by the wilted spinach and diced tomatoes.