From: Chef Jamie Bissonnette, KO Prime, Boston, MA. Yield: 4 servings.

Béchamel Sauce:

2 Tbsp. unsalted butter

1 large shallot, minced (about 2 Tbsp.)

½ tsp. garlic, minced

2 Tbsp. flour

1 tsp. salt, divided

½ tsp. black pepper, freshly ground

⅛ tsp. ground nutmeg

1 cup whole milk

1½ cups (6 oz.) Wisconsin Gruyère cheese, shredded, divided

Egg Gratin:

8 cups water

1 tsp. distilled white vinegar

8 large eggs

4 slices brioche or other eggy bread

4 slices prosciutto, Serrano or Ibérico ham

chopped chives, optional

white truffle oil, optional

For Béchamel sauce: Melt butter in heavy medium pan. Add shallots and garlic and sauté, stirring, until soft and fragrant. Add flour, stirring constantly for about 2 minutes (do not scorch). Add ½ teaspoon salt, pepper and nutmeg. Gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Gruyère cheese, stirring until melted. Set aside and keep warm.

For egg gratin: Preheat oven to 400°F. Pour water into large, shallow pan or skillet. Add remaining ½ teaspoon salt and white vinegar. Bring to boil and then lower heat to simmer. Carefully crack eggs into water, keeping it simmering. Poach until soft set, about 3 minutes. Remove eggs with a slotted spoon; drain well. While the eggs are poaching, toast the brioche and place one ham slice in each of 4 individual serving dishes. Place 2 eggs on each ham slice. Spoon ¼ of the sauce over each serving. Bake for 5 minutes. Sprinkle remaining cheese over eggs and garnish with chopped chives, if desired. For a decadent finish, drizzle white truffle oil over each serving.