Ingredients
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3/4
Stick unsalted butter
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1 tablespoon
All purpose flour
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1/2 cup
whole milk
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1
Sprig each, thyme and tarragon
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1/4 teaspoon
sea salt, plus more to taste
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4
Slices sourdough bread
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4
Slices canadian bacon
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8
eggs
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4 tablespoons
Clarified butter, bacon fat or olive oil
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6 ounces
Gruyere cheese, grated and divided into fourths
Directions
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Preheat broiler
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Melt 1 Tbsp butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes, but don’t let it turn brown. Add the milk and herbs and cook, stirring from time to time, about 10 minutes. Fish out the herb sprigs and transfer to a bowl to cool.
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Top each slice of bread with a slice of canadian bacon. Mix together 1/4 of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the bacon and repeat with the other slices of bread.
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Heat two large cast iron or nonstick skillets and crack 4 eggs into each skillet. While the eggs cook, place the crostini under the broiler and broil until the top becomes golden, 1 to 2 minutes. Season the eggs with salt and top each crostini with 2 fried eggs. Enjoy!
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