Read along and let's see what my friend Vic came up with...
4 tablespoons butter
1 rounded tablespoon all-purpose flour
1/2 cup milk
1/2 cup half-n-half
Salt and pepper
1/8 teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
2 slices whole grain bread (or bread of your choice)
2 large eggs
4 slices Genoa salami
2 slices Swiss cheese
Chopped green onions for garnish
In a small pot over medium-low heat, melt 2 tablespoons of butter. Whisk in the flour and cook for about 3 to 5 minutes. Whisk in the milk and the half-n-half and bring to a bubble. Drop the heat to low and season with salt and pepper, the Dijon and the nutmeg. Once the sauce coats the back of a spoon, turn off the heat and cover the pot.
In a non-stick skillet, heat 1 tablespoon of butter over medium heat. Once the butter begins to foam, add the bread and lightly toast. Turn the bread and generously ladle the sauce on each slice of bread, then add two slices of salami to each and one slice of Swiss cheese each. Transfer the toast to a plate
Return the skillet to the stove and add the remaining tablespoon butter. Add the eggs keeping the whites separate. Once the eggs are cooked, top each piece of toast with an egg.
Larry, You have to know this makes me think of you, King of the Egg Sammich!