A Paris bistro sandwich layering beef, cheese, cream, and a fried egg over toasted bread for a rich, knife-and-fork lunch.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Place the beef ham and half the Gruyere between the 4 bread slices.
Spread the cream on top and sprinkle with the remaining cheese.
Bake the sandwiches in a 200°C oven for 10 minutes until the cheese melts and the top browns.
Cook the eggs in a pan over medium heat for 3 minutes, keeping the yolks runny.
Place the eggs on the hot toasts without waiting, because the bread will soften.
Cut the sandwiches in half and serve immediately while the cheese is hot.
💡 Tip: If using cream instead of bechamel, do not soak the bread completely; the top should still brown.
🍽️ Serving suggestion: Serve with cornichons and a green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
21
g protein
28
g carbs
25
g fat
0.9g
Sugar
0g
Fiber
77.1mg
Sodium
6.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (40%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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