Preheat the grill to hot. Line a baking tray with baking paper.

Make the bechamel sauce: melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow – do not allow to brown (about 30 seconds). Slowly whisk in the milk and continue whisking until the sauce comes to the boil and thickens (about 1 minute). Season with the nutmeg, sea salt and freshly ground black pepper. Use immediately.

Place the toast on the oven tray. Spread half of the toast slices with the mustard, layer over the ham, sprinkle over half of the cheese, then spoon over the bechamel sauce. Sprinkle the remaining cheese on the other half of the toast slices.

Grill until the bechamel is lightly golden and cheese has melted.

Meanwhile, heat the oil in a small frying pan over medium-high heat. When the oil is hot, crack in 1 egg. Cook for 2 minutes. Remove from the pan with a slotted spoon and drain well on paper towel. Repeat with the remaining egg. Keep warm.

Place the toast with the ham on serving plates, top with a round of pineapple, then top with the toast with the cheese. Finish with the fried egg on top. Season with freshly ground black pepper, drizzle over the chilli oil and sprinkle over the chives and micro coriander.

Be inspired by more grain-based recipes here, thanks to Tip Top 9 Grain®.