|4 slice • Bread|
|4 oz • Gruyère or Comté cheese • thinly sliced|
|1/4 lb • Smoked ham • very thinly sliced|
|2 • Eggs|
|3 tbsp • Butter - unsalted|
|10 • Chives • finely chopped|
|• Sea salt|
|• Pepper • freshly ground|
Lay 2 slices of bread on a clean work surface and place 1/2 pf the cheese on top of them, followed by the ham, followed by the remaining cheese.
Top with the remaining bread slices, and spread a tablespoon of the softened butter on the top side.
Heat a skillet over medium heat and lay the sandwiches, buttered side down. Butter the top with 1 tbsp butter.
Cook over medium-low heat 2-3 minutes, until the bread is golden and crisp, then flip to cook the other side until cheese is melted.
In another skillet, melt the remaining tablespoon of butter. Add the eggs and season them with salt, then cover and cook for 2-3 minutes, until the whites are set but the yolk is still runny.
When all of the components are done, center each egg on a sandwich and top with fresh ground pepper and chives.