2 recipes found
1. Add the gravy and milk to a small pot and bring to a gentle boil. Add a pinch of nutmeg. Remove from the heat and stir in 1 cup Gruyère and the parmesan, stirring until melted.
2. Preheat the the oven to 425 degrees F.
3. Place the 4 bottom halves of the croissants on a parchment lined baking sheet. Spread 1 tablespoon mustard over each. Spoon over a layer of mashed potatoes. Drizzle the cheese sauce over the mashed potatoes. Top with turkey, cranberry sauce, any leftover vegetables, and a slice crispy prosciutto. Add the top croissant. Spoon the remaining cheese sauce over the sandwich, then top each with the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
4. Meanwhile, fry the eggs.
5. Place an egg on top of each sandwich, and serve hot with a few fried sage leaves. Grab your forks and knives!
Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.