1½ cups whole or 2% milk
1½ tsp Dijon mustard
1 bay leaf
1 large sprig fresh thyme
1½ cups coarsely grated old or medium cheddar
1 oz cream cheese or creamy chèvre, cubed, 
   about 2 tbsp  packed
3 tbsp all-purpose flour
½ tsp salt

1 tbsp butter
6 eggs
6 slices sourdough or other hearty bread, lightly buttered on 
both sides
12 thin slices fresh rosemary-prosciutto ham, about 10 oz. 
1 tbsp chopped fresh parsley or snipped chives
Heat milk, mustard, bay leaf and thyme in a medium saucepan

over medium heat. Toss grated cheese with cream cheese, 
flour and salt. When milk is just starting to bubble, slowly stir in 
cheese, including any loose flour mixture. Heat, whisking 
frequently for 10 to 12 minutes or until sauce is bubbling 
and thickened. Remove bay leaf and thyme stem; cover and 
keep warm.

Heat 1 tbsp (15 mL) butter in a large frying pan over medium-

low heat. When bubbly, break eggs into pan, keeping as 
separate as possible. Cook for 5 to 6 minutes or until set, 
sunny-side up or turning briefly for over-easy eggs.

Meanwhile, preheat broiler. Place bread slices on a rack on a 

pan; toast under broiler for 1 or 2 minutes per side, turning 
once, or until toasted. Top with ham folded in layers to fit; broil 
another minute or 2 to heat ham through. Transfer to warm 
serving plates.
Coat ham with cheese sauce; then top with an egg. Garnish 

with a sprinkle of parsley. Serve right away accompanied by 
a tossed green salad.
Serves 6