Method

1. Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms. Continue cooking for two mins.
2. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
3. Add the nutmeg, Dijon and half the gruyere.
4. Slice open your croissants and spread the rest of the Dijon mustard between them. Add a slice of ham to each and top with a spoonful of bechamel. Grate over some extra cheese.
5. Add the lids and repeat the process by adding extra bechamel and cheese on top. Place in the oven for 10 mins.
6. Whilst the croissants are cooking, fry off some eggs.
7. To plate up, sprinkle over some fresh chopped chives and enjoy.