Romantic Ham & Egg Breakfast

Prepare the bechamel sauce: Melt 1 3/4 tbsp butter in a saucepan. Add the flour and mix well. Pour the milk in gradually and mix until the sauce thickens. Set aside.

Arrange the slices of bread in 3 rows on plastic wrap, overlapping them slightly. Then cover with a cloth and flatten with a pan. Brush with melted butter, add the slices of ham in the center, spread the bechamel sauce and grated cheese over the ham, and season with salt and pepper. Roll up into a roll with the help of the plastic wrap, tie the ends of the plastic tightly, and place in a cool place. Brush the roll with melted butter, then brown it in a frying pan on all sides.

Separate the whites from the yolks and set aside. Mix the egg yolks and pour half of them into a sheet of parchment paper rolled into a cone. Cut off the end and draw 20 small egg yolk hearts on the non-stick pan over medium heat. Pour three quarters of the egg whites on top. Once cooked, place the roll in the center of the pan and roll the thin omelet across the surface of the roll. Place on a plate.

Cut out two circles from a Pringles© can and cover them with foil. Place the foil circles on the pan and trace a heart with the egg yolk in the center. Cover with the egg white and sprinkle with grated cheese. Remove and place the circles on each end of the roll to cover the ends. Serve with a salad and enjoy!