Turn the oven on to 180C/350F.

Cut the crusts off the bread, then roll out with a rolling pin until flattened.

Press the bread into Texas muffin tins to form cups. Place into the oven (even if it is still heating up) for 5 minutes, just to dry the bread out a bit (Note 3). Don't let it brown.

Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.

Add half the milk and whisk until the sauce thickens - around 1 minute.

Add the remaining milk, Dijon mustard, nutmeg, salt and pepper. Keep whisking because once the milk heats up, it thickens very quickly. Whisk until the sauce is thick enough to coat the spoon thickly (around 1 1/2 to 2 minutes), around the consistency of tomato ketchup.

Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.

Brush the melted butter around the edges of the toast cups (to help them brown nicely).

Divide the ham between the toast cups, then carefully crack an egg into each.

Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.

Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)

Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.

Serve immediately.