Make the gruyere cheese sauce first: add the butter to a small saucepan over medium heat. Once it’s sizzling, whisk in the flour to create a roux and cook for a minute or so until slightly golden. Pour in the half and half and whisk until it begins to thicken. Reduce the heat to low and add in the gruyere, stirring until it melts. Stir in the nutmeg. Keep the cheese sauce over very low heat until ready to use, stirring every so often.
Toss the arugula with the olive oil, salt and pepper. Toast the bread slices and cook your eggs as desired – if you’re really feeling freaky, you can toast your bread like a grilled cheese. Spread it with some butter and toast it in a skillet. On one side of the bread, spread some of the fig jam. On the other side, spread on the gruyere sauce. Drizzle a bit more gruyere on top of the jam. Pile the arugula on one side and add the egg. Serve immediately!