Preheat oven to 375F. Scrub and clean oysters and rinse them under cold, running water. To open oysters, comfortably hold an oyster, cup-side down, in one hand, preferably wrapped in a towel. Insert an oyster knife into the opening and run it from top to bottom of the hinge a few times to open. If this doesn't work, try twisting the knife in the center of the hinge. Remove the top shell of each oyster. Clean the oyster flesh from any remaining grit.

Slip the oyster knife under the oyster meat, loosening and removing it. Discard liquid. Keep meat intact, and set it aside. Keep bottom shells for baking.

In a saute pan over medium-low heat, saute garlic in oil for 1 min, until soft and fragrant. Set aside.

Arrange empty oyster shells on baking tray.

In a small bowl, combine garlic, breadcrumbs, ¼ cup of Parmesan cheese, egg yolks, lemon juice and cayenne pepper. Pour butter over-top and mix to combine.

Divide breadcrumb mixture between the oyster shells. Top each with reserved oyster meat. Cover with remaining Parmesan cheese.

Bake oysters for 6-8 minutes, or until golden brown.

Meanwhile, prepare Mornay sauce. Melt butter in a large saucepan over medium-high heat. Stir in flour, constantly whisking, and cook for approximately 1 minute until a roux forms and turns golden brown. Slowly add milk and continue whisking until mixture is smooth and creamy. Add cloves, salt and pepper. Stir to combine. Turn heat to low and add cream, until mixture can coat the back of a spoon. Add Emmental cheese. Continue to stir until the cheese ahs completely melted, and then remove from heat.

Drizzle oysters with the sauce and serve Brunch Oyster Bake immediately. Leftover sauce will keep in the fridge for 2 days.