Start by making the cheese sauce:

Melt the butter in a small saucepan and add the flour. Stir until you have a clump of butter and flour adhering to the whisk.

Add the milk a little at a time - stir thoroughly each time you add milk, you should end up with a smooth, shiny sauce without lumps.

Let the sauce sit on very low heat.

Cut half of the Vesterhavsost into thin slices - set aside for later.

Grate the parmesan, comté, and the rest of the Vesterhavsost and add to the pan with the cheese sauce. Stir in the pan until the cheese melts and season with salt and pepper.

Place the two slices of ciabatta bread together with ham and Vesterhavsost in slices.

Heat a pan with butter. Place the toast on the hot pan and brown on both sides. It doesn't matter if the cheese doesn't melt during frying, as it will later go into the oven.

Take your toast off the pan and place it in an ovenproof dish (a pie dish is suitable for this).

Now pour the cheese sauce over the toast in the dish.

Cut the tomato into slices and place slices of tomato on the toast.

Turn the oven to the highest temperature on fan grill.

When the oven is hot, put the dish in.

Leave the dish in the oven for about 5 minutes (keep an eye on the toast every other minute, it goes fast)!

While the dish is in the oven, cook the fried egg.

Heat a pan with butter and fry your egg as you like it (on both sides or only on one).

When the sauce is bubbling in the dish, and the dish is beautifully golden, take the dish out of the oven.

Place the fried egg on top and sprinkle with chives.

Feel free to serve your luxury toast with a little Tabasco sauce.