Croques Madames

1. Melt the butter in a small pot over medium low heat.

2. Next we need to add the flour and build a roux. Stir the fat and flour together until the flour cooks and becomes a paste.

3. Slowly add the milk, while whisking continuously and only stop long enough to add the nutmeg.

4. Season with salt and pepper and taste.

5. Turn off the heat, add your gruyere and parmesan cheese and set aside.

1. Since these are fancy sandwiches, we want to build them in steps.

2. Preheat your oven to 400°F.

3. Butter both sides of the 8 pieces of bread, then place them onto a baking tray and place into the oven (middle rack).

4. Toast for a few minutes on each side until lightly golden. Leave your oven on…

1. Dijon is strong, so you may not need as much as we said above. Spread a little bit on each half of bread.

2. Top with one or two pieces of ham.

3. Add a bit of cheese to each sandwich, (about 2 tbsp per sandwich)

4. Save the rest of the cheese for the tops

5. Spoon one tablespoon of Mornay on each half, then top with another piece of bread.

6. Place the sandwiches onto your baking tray then top each sandwich with the remaining sauce. This is where they get SMOTHERED.

7. Last, too each sandwich with the remaining cheese.

8. Place the sandwiches into the oven and cook for 2 or 3 minutes.

9. Now turn the oven to BROIL and broil the sandwiches ONLY long enough for the cheese to melt. Do NOT walk away, they can burn quickly.

1. Time for the star of the show, let’s fry some eggs.

2. Using a non-stick pan, melt the butter over medium to medium-low heat.

3. Add the eggs and cook sunny-side up or however you prefer. Traditionally a French method for this type of sandwich is runny. When the eggs are finished, top each sandwich with the eggs, serve with a knife and fork and enjoy!