Crispy Mortadella and Egg on Toasted Brioche

Mornay Sauce

Step 1: Preheat oven to 350-degrees F.

Step 2: Bring milk to simmer in saucepan and add onion, bay leaf, cloves, and chili flakes. Let steep off the heat for 15 minutes. Strain and season to taste with salt and pepper.

Step 3: Melt 2 tablespoons butter in a 2-quart, heavy-bottom saucepan. Sprinkle in flour and cook over low heat, stirring constantly with a whisk for 2 - 3 minutes. Take pan off the heat and slowly add milk, whisking until smooth. Cook over medium low heat until thick enough to coat the back of a wooden spoon. Remove from heat and stir in cheese, whisking until smooth. Set aside.

Step 4: Heat oven-proof skillet over medium high heat and add 2 tablespoons of butter. When butter is melted, add brioche slices. Cook for two minutes on the stove top, place 1 tablespoon Mornay sauce on each slice and finish toasting in pre-heated oven.

Egg and Mortadella

Step 5: Heat a skillet over medium high-heat (preferably non-stick or well-seasoned skillet). Melt 2 tablespoons butter in skillet and add eggs. Season with salt and pepper. Cook on stovetop until whites begin to set, about 2 minutes. Finish cooking in oven until whites are just set, another 3 - 4 minutes.

Step 6: While brioche is toasting and eggs are cooking, trim mortadella slices to roughly size of toasts and fry in pan over medium high heat until crispy.

To Serve

Step 7: Place 1 tablespoon of Mornay sauce on each of 4 warm plates, then a brioche slice, then top each slice with mortadella, the egg, and a garnish of chopped chives.