Croque Madame

Instructions

1. Make the béchamel sauce
   In a medium saucepan, melt 40g butter over medium heat. Add flour and whisk continuously for 1-2 minutes until it forms a smooth paste. Gradually whisk in the warm milk, stirring constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens. Stir in the Dijon mustard, nutmeg, salt, and pepper. Remove from heat and set aside.
2. Prepare the sandwiches
   Spread the softened butter on one side of each bread slice. Flip 4 slices over (buttered side down) and spread a thin layer of béchamel sauce on the unbuttered side. Top each with 2 slices of ham and about 2 tablespoons of grated Gruyère. Place the remaining bread slices on top, buttered side up.
3. Toast the sandwiches
   Heat a large skillet or griddle over medium heat. Place the sandwiches on the hot surface and cook for 2-3 minutes on each side until golden brown and the cheese begins to melt. Transfer to a baking sheet.
4. Finish with more cheese and sauce
   Preheat your broiler. Spread the remaining béchamel sauce over the top of each sandwich and sprinkle with the remaining Gruyère cheese. Place under the broiler for 2-4 minutes until the cheese is bubbly and golden brown.
5. Fry the eggs
   While the sandwiches are under the broiler, heat a non-stick skillet over medium heat with a small amount of butter. Crack the eggs into the pan, keeping them separate, and cook until the whites are set but the yolks are still runny, about 3 minutes.
6. Serve
   Top each sandwich with a fried egg. Season with salt and freshly ground black pepper, garnish with chopped chives or parsley, and serve immediately while hot.