Egg Gratin with Gruyère, Ham and Brioche

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 1/2 teaspoon salt, pepper, nutmeg and gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Gruyère, stirring until melted. Set aside and keep warm.

For Egg Gratin: Preheat oven to 400°F (205°C).

Pour water into large, shallow pan or skillet. Add remaining 1/2 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 1/4 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.