Slice tomatoes (or halve if using smaller tomatoes). Arrange on a baking sheet and drizzle with avocado oil. Sprinkle with garlic, thyme, parsley, celery seed, salt & pepper.

Bake for 30 minutes. Set to the side. Note: Can be made 2 days ahead.

In a small saucepan, melt butter over medium low heat. Once it begins to bubble, whisk in flour. Continue whisking 4 minutes, not allowing the roux to brown. Slowly add the milk (continuously whisking), let the sauce thicken before adding more milk. Slowly add the cheese, whisking till it’s melted. Season with the mustard and salt. Set to the side and keep warm. Note: Can be made the day prior and reheated on low heat.

Pre-heat oven to 350 degrees. Heat a nonstick sauté pan or cast-iron skillet to medium heat. Melt half the butter. Toast the bread on each side for 2-3 minutes. You will have to do this in batches. Add more butter as needed. Place the toast on a baking sheet.

Top 4 of the bread slices with ham. Spoon 1 tablespoon Mornay Sauce over each sandwich. Top with Comte.

Top with Roasted Tomatoes. Add the top layer of toast.

Top each with 1 tablespoon Mornay Sauce and Comte Cheese.

Place in oven and cook until cheese has melted, and the sandwich is warmed through (about 15 minutes). While in the oven, go to “The Madame” step.

Once sandwiches are warmed through, place under the broiler for 1-2 minutes to brown the top. Serve immediately topped with the fried eggs.

In a non-stick or cast-iron skillet, heat the butter over medium heat. Crack the eggs into the pan. Reduce the heat if the butter is getting to hot. Cook for 2 minutes, or until the whites are mostly set. Cover for one minute or until the whites are set and the yolk is still runny. Immediately top on sandwiches and serve.