• Cut bread into ¾"/2cm slices (or buy Texas toast style pre-sliced) and preheat oven to 375°F/190°C.
• Preheat large saute pan over medium heat.
• Heat another nonstick pan over med-low. Add 3-4Tbsp butter to melt. Brush melted butter to coat both sides of bread slices then transfer bread into preheated large sauté pan to toast for 1 minute. Press down with a spatula for max contact and browning.
• Flip bread to second side and add 2 slices of ham on each piece of toast, top the ham with a piece of gruyere on each piece of toast.
• While second sides of bread toast, add egg into the nonstick that you melted butter in (over med heat) and season with pinch of salt. Cook for 20-30 seconds then load nonstick egg pan and the sauté pan with toast into preheated 375°F/190°C oven for about 1 minutes.
• Egg is done when white is set and yolk is still gooey. Toast is finished when cheese is fully melted. Combine melty sides of toast (cheese in the middle).
• To finish, top with warm mornay sauce, the cooked egg, and garnish with minced chives and black pepper.

MORNAY:

• Heat small sauce pan over med. Melt butter then add flour. Stir to combine and cook for about 1 minute.
• Add milk. Bring to simmer and reduce heat to low. Add cheeses and stir to melt.
• Remove from heat & stir in salt, white pepper, & nutmeg.
• Warm and stir over low heat to loosen before use.