INGREDIENTS

• 3 tbsp. butter
• 2 tbsp. flour
• 1 1/2 c. whole milk
• salt and pepper
• nutmeg, freshly grated to taste
• 2 c. spinach, stemmed and coarsely chopped
• 8 slices white bread
• 1/2 lb. Gruyere cheese, shredded
• 8 slices Kentucky Legend Sliced Ham
• 4 large eggs

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. To make the bechamel cheese sauce: Heat a small skillet over medium heat and melt 2 tbsp. butter. Whisk in flour and cook, stirring constantly, for 1-2 minutes. Whisk in milk and seasonings, and stir from time to time until sauce thickens and coats the back of a spoon, about 10-12 minutes.
3. Add spinach to sauce and allow it to wilt. Remove from heat.
4. Arrange 4 bread slices on a baking sheet and distribute spinach and sauce evenly over the bread. Top with another slice of bread. Add a small mound of cheese and 2 folded slices of ham on top.
5. Bake until golden on top, about 10 minutes.
6. While sandwiches are baking, fry eggs in a skillet using a tablespoon of butter.
7. Top each slice of bread with an egg and serve.