My take on this French classic is pretty straight-forward, and makes for an amazing, albeit decadent, meal - especially when slightly (or heavily) inebriated. As an added bonus, there is zero knife work, so as long as you can stand long enough to assemble the sandwich, you can make this completely shitfaced. I do divert from tradition a bit and use creole mustard instead of dijon; it's a personal preference. If you like dijon, stick with it.
2 thick slices brioche
Butter or oil
Fresh Ground Nutmeg
Salt & Pepper, to taste
Freshly Grated Gruyere
Eggs (as many as you want)
Prepare a bechamel as you prefer (hence the flour, butter/oil, nutmeg, salt, and pepper).
Toast both slices of brioche, on both sides. On one slice, layer your ham, then top with a lot of grated gruyere. Put in broiler just until the cheese is melted and started to brown. Top with the other slice of toast, then smother the sandwich in bechamel and more gruyere. Throw it back under your broiler until the cheese and bechamel begin to brown.
Meanwhile, fry up as many eggs as you like. Layer these on top of your finished sandwich, and sprinkle a bit of fresh ground pepper (I use a four pepper melange) if you wish.