Croque-Madame

1. 1

   For the Mornay sauce: In a small saucepan over medium-low heat, make a roux by melting half of the butter and stirring in the flour.

2. 2

   Cook for about 2 minutes and then slowly add the milk, whisking constantly for another 2 minutes.

3. 3

   Reduce heat to low and simmer for about 5 minutes, whisking occasionally, until mixture thickens.

4. 4

   Stir half of the cheese into the sauce then stir in the Dijon mustard, and salt, pepper and nutmeg to taste.

5. 5

   Set aside.

6. 6

   Assemble the sandwiches by spreading 1-2 tablespoons of the Mornay sauce on one side of each piece of bread, layer with the ham and remaining cheese and place together to form the sandwich.

7. 7

   Spread remaining butter on the outside of the bread slices and place buttered side down in a skillet over medium-low heat.

8. 8

   Cook until both sides are golden brown and cheese is melted inside.

9. 9

   Transfer sandwiches to a baking sheet.

10. 10

    Set skillet aside to cook the eggs.

11. 11

    Preheat broiler.

12. 12

    Divide the remaining Mornay sauce over the top of each sandwich and broil until the tops are browned and bubbling.

13. 13

    While the sandwiches are broiling, lightly fry the eggs sunny-side up over medium heat in the skillet.

14. 14

    Remove the sandwiches from the broiler and top each one with an egg.

15. 15

    Use a fork and knife to devour the Croque-Madame and make another one because its so good!

* Per serving · 4 servings · Values may vary.