Melt 20g butter in a small saucepan over medium heat. Add the flour and stir constantly for 1–2 minutes until a pale, sandy roux forms — don't let it colour.

Gradually pour in the warm milk, whisking constantly to avoid lumps. Cook for 3–4 minutes, stirring, until the sauce is thick enough to coat the back of a spoon.

Remove from heat. Stir in truffle oil, nutmeg, salt and white pepper. Taste — it should be deeply savoury and fragrant. Set aside, pressing a piece of cling wrap to the surface to prevent a skin forming.

Preheat your grill (broiler) to high. Line a baking tray with foil.

Spread both sides of each brioche slice generously with truffle butter. Place on the tray and grill for 2–3 minutes per side until deep golden and crisp on the outside but still pillowy inside. Watch it — brioche burns fast.

Remove from the grill. Spread a thin layer of Dijon mustard on the top face of each slice.

Layer the Jamón Ibérico generously over the mustard, slightly folding it so it's not flat — you want texture.

Spoon a generous layer of truffle béchamel over the ham, spreading it right to the edges.

Combine the grated Gruyère and Comté, then pile the cheese mixture thickly on top of each toast.

Return to the grill for 4–5 minutes until the cheese is fully melted, bubbling and gloriously golden with slightly charred edges.

While the toast is grilling, melt 15g butter in a non-stick pan over medium-low heat until it begins to foam.

Crack in the eggs and fry gently, basting the whites with the butter using a spoon, until the whites are just set and the yolk is still runny and glossy. Season lightly with flaky salt.

Transfer the grilled toasts to warm plates. Carefully place a fried egg on top of each one, right in the centre.

Using a mandoline or truffle shaver, shave the fresh black truffle directly over the egg and toast — be generous.

Scatter fresh chives over the top. Finish with a pinch of flaky sea salt and a few cracks of black pepper.

Serve immediately — this waits for no one.