Toast the bread. Lay down sliced roast beef on top.
In a saucepot on medium heat melt the butter and then mix in the flour, stir and cook for 1 minute. Mix in the milk and simmer until it thickens and has a smooth consistency. Remove from the heat and stir in the parmesan cheese. Put a lid on and set aside.
Warm the beef in a nonstick pan on low heat.
Heat the oil in a nonstick pan over medium heat. Crack the eggs on a flat surface and into the pan; Lower the heat to medium low and cook for 2 to 4 minutes or until the egg whites are set and firm. Lay the eggs over the beef and toast and drizzle the parmesan fondue over top. Serve with grapes on the side.