INGREDIENTS

3 Tbsp. Whole Butter  
3 Tbsp. All Purpose Flour  
1 1/2 cups Whole Milk  
3/4 cup Gruyere Cheese , shredded 
1/8 tsp.  Cayenne Pepper Sauce  
1/4 tsp. Ground Nutmeg  
10 each Whole Eggs  

DIRECTIONS

1.) Melt butter in medium size sauce pot over medium heat. Whisk in flour and stir to make a roux; approximately 3 minutes.

2.) Slowly whisk in milk, stirring constantly to avoid clumping. Add spices and continue cooking until mixture thickens and comes to a simmer.

3.) Remove from heat and whisk in cheese. Set aside.

4.) In a separate sauté pan scramble eggs over medium heat and cook until just set, but still moist. Fold eggs into cheese sauce and serve with savory chicken and apple sausage streudels.