Ingredients
Method
1.For the cheese béchamel, melt butter in small saucepan, add flour; cook, stirring, 1 minute. Gradually add milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese and parsley.
2.Spread béchamel onto each bread slice. Top four of the slices with ham, then remaining bread.
3.Melt butter in large frying pan. Add sandwiches, in batches; toast until browned both sides. Remove from pan.
4.Fry the eggs in same pan until the white is cooked but the yolk is still soft and runny. Top each sandwich with an egg.
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