1. Toast the sourdough bread until golden on both sides.

  2. Mix the Macphie Béchamel with Butter Sauce with Dijon mustard and grated gruyere cheese to create the sauce.

  3. Spread a thin layer of the sauce onto the toasted sour dough and add the dry cured ham. Cover with some more sauce and washed, raw spinach.

  4. Place on to a tray and gratinate under the grill.

  5. In a separate pan, gently fry an egg in a small amount of butter.

  6. Once the sauce has gratinated and the egg is cooked, remove the egg from the pan, drain and place on top of the sandwich.