Prepare Ketonia bread as directed on the back of the bag.

In a two‑quartsaucepan, melt butter and slowlywhiskin Ketonia mix until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring constantly. Whisk heavy cream and Better than Bouillon water mixture into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt, and pepper to taste. You will have extra, it’s an amazing dipping sauce for just about everything.

Heat a largeskilleton medium heat. Spread half tablespoon butter on each slice of bread, both sides. Toast both sides of the bread on the heated skillet. Remove toast from heat and spread each with 1 teaspoon mustard. Top each mustard slice with 3 slices ham, ½ cup Gruyère, and toast it under a broiler until cheese is melty. Evenly spread the tops of each sandwich with 2 tbsp of Mornay sauce. Transfer back to the oven and cook until mornay sauce is golden, 30 seconds-1 minute. In a nonstick skillet over medium-high heat, melt butter. Crack eggs into the skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg. Pour 1-2 tbsp of mornay sauce on top.