- Ingredients30g unsalted butter30g plain flour (I used Dove Farm Gluten-Free)300ml milk30g parmesan70g gruyere cheese1 egg yolk2 tbsp Welsh Ale Mustard (or 1 tbsp grain mustard and 1tbsp dark ale)1 aubergineflour for dustingolive oil2 eggs for poachinghandful of parsley, chopped4 slices of bread (I used Gluten-Free bread), toasted lightlyMethod1. For the cheese sauce: Melt butter in a saucepan. Stir in flour and allow to cook for a minute. Add milk, stirring continuously until no lumps remain. Simmer for 10 minutes. Add cheese and stir. Take off heat and allow to cool. Whisk in an egg yolk and stir in the mustard. Set aside.2. Slice aubergine lengthwise in 1cm slices. Dust with flour and fry each side in olive oil until golden brown. Drain on kitchen paper.3. Poach two eggs.4. Spread cheese mixture on 4 slices of bread and place under grill until golden and bubbling.5. Assemble by dividing the aubergine slice between the bread and placing a poached egg on top.6. Garnish with parsley and serve immediately.7. Serves 2.Clementine.