Ingredients

• 0.5 cups heavy cream
• 2 large eggs
• 1 teaspoon freshly grated lemon zest
• 0.5 teaspoons salt
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 4 slices white bread
• 8 thins slices Havarti cheese
• 4 ounces thinly sliced honey baked ham , halved
• 2 tablespoons unsalted butter
• 0.5 teaspoons Champagne vinegar
• 2 eggs
• 2 pinches cayenne pepper , or more to taste

Instructions

1. 1 Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
2. 2 Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
3. 3 Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
4. 4 Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
5. 5 Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

Nutrition per serving