INGREDIENTS
- 2 TBL butter
- 2 TBL AP flour
- 1 C milk
- 1/2 C buttermilk
- 2 TBL Dijon mustard
- Ham or crisp bacon
- salt and pepper to taste
STEP BY STEP
- PREPARE YOUR BECHEMEL
- Melt butter in a hot skillet.
- Put flour on top and stir until it starts to brown.
- Add milk, whisking constantly.
- Add buttermilk right after.
- Continue to stir until it thickens.
- Remove from heat and cover.
- PREPARE YOUR BREAD
- Add 2 TBL melted butter and 2 TBL EVOO to a rimmed sheet pan.
- Preheat tray to 375º in the oven.
- Slice a nice thick piece of rustic bread.
- Put on the sheet pan and wipe it around.
- Spread your Bechemel on the bread
- Top with grated Oaxaca or Manchego cheese
- Add chopped ham or bacon on top of the cheese
- Bake for 6-8 minutes
- COOK YOUR EGG
- Cook two eggs sunny side up for each slice of toast.
- Serve the bread with an egg on top.
