Method

Make the béchamel by heating 40g butter in a pan, until foaming, then add the plain flour and continue heating until it forms a paste and starts to take on a toasted aroma. Slowly add the milk, continually whisking, until you have a smooth, creamy sauce. Add the nutmeg and grated cheeses and stir through until melted, then season generously with Maldon salt and cracked black pepper.

To assemble the sandwiches, spread one slice of sourdough with the mustard, then top with turkey meat and stuffing, followed by some cranberry sauce and some of the grated Gruyère cheese. Top with the second piece of sourdough and press down so the filling is packed neatly inside, then repeat with the second sandwich.

Pre-heat the grill to 180c/160c (fan) and then heat a knob of butter in a frying pan. Fry each sandwich for around 2 minutes on each side, until golden brown and the cheese is melting.

Place the sandwiches on a baking tray, spread the béchamel over the top piece of bread, followed by some more grated Gruyère. Place them under the pre-heated grill and cook until bubbling, melted and lightly golden.

While the sandwiches are grilling, heat another knob of butter and fry the Burford Brown eggs. Top the sandwiches with the fried eggs, sprinkle with chopped chives and a final sprinkling of Maldon salt and cracked black pepper. Serve alongside a peppery, green salad and some extra mustard.