1. Preheat oven to 400*F. 2. For the bechamel sauce: Melt 2 tablespoons of butter over medium low heat in a small saucepan and whisk in the flour, cooking for 1-2 minutes. 3. Whisk the milk into the butter/flour mixture and bring to a bubble, then turn heat to low. 4. Season the mixture by adding the salt, pepper, nutmeg, and Dijon mustard. 5. Remove from heat when sauce coats the back of a spoon. 6. Add ½ cup grated Gruyere and the Parmesan, stirring until incorporated, and set aside. 7. To prepare the polenta: Cut into ½ inch slices and pan fry on both sides in 1 tablespoon of olive oil over medium-high heat until crispy & golden brown. 8. Place pan-fried polenta slices onto a lightly oiled baking sheet. 9. To assemble the "sandwiches": Top half of the polenta slices with a dollup of bechamel sauce, 2 slices of bacon each (folded or torn to fit), and sprinkle with half the remaining Gruyere. 10. Top each with another piece of pan-fried polenta. 11. Sprinkle with the remaining Gruyere and bake the "sandwiches" for 5 minutes. 12. Remove from the oven. 13. Using a spatula, top each open-faced sandwich with a fried egg, sunny-side up. 14. Slather the tops with the cheese sauce and garnish with chopped herbs if desired. 15. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
