Preparation
1.
Preheat your oven to 200°C / 400°F. Place the ciabatta halves on an oven rack and bake for 10–12 minutes. Once baked, remove them from the oven and allow them to cool for 5–10 minutes.
2.
Slice the ciabatta halves open horizontally.
3.
Bring a saucepan of water to the boil. Using a tablespoon, carefully place the eggs into the boiling water and cook for 5 minutes, ensuring the yolks remain runny. Remove the eggs, peel them and set aside.
4.
In a small saucepan, whisk the flour into the cream. Bring to the boil, stirring continuously with a wooden spoon, and allow the mixture to thicken slightly. Add the cheddar, cut into small pieces, and stir until fully melted. Season lightly with salt and pepper.
5.
Spread a layer of melted cheddar sauce over the base of each ciabatta. Drizzle lightly with tomato coulis.
6.
Carefully arrange slices of Serrano ham and air‑dried beef (viande de grison) on top.
7.
Add a few fresh rocket leaves. Place one soft‑boiled egg on each sandwich, cut it in half, then season to taste with salt and pepper.
8.
Close the sandwiches and enjoy immediately.
