Croque Madames

Croque Madames

Yield: 4 servings

For the sauce:
2 teaspoons butter
2 teaspoons flour
1/2 cup milk
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly grated nutmeg
1/4 cup grated Parmesan or Pecorino
Salt and ground black pepper, to taste

For the assembly:
8 slices rye bread
3 tablespoons butter, softened, divided
2 tablespoons Dijon mustard
8 slices smoked or Black Forest ham
3/4 cup shredded Gruyere cheese
4 large eggs
Salt and ground black pepper, to taste
Chopped fresh parsley, to garnish (optional)
Preheat a broiler and place an oven rack about 6 inches from it.

To make the sauce, place a small pot over medium heat with the butter. Sprinkle the flour over the melted butter and cook for 1 minute. Whisk the milk and mustard into the pot and bring the liquid up to a bubble, stirring often (the sauce will thicken as it heats up). Cook the bubbling sauce for 1 minute, stirring often. Remove the pot from the heat and stir in the nutmeg and cheese. Season with salt and pepper. Reserve.
To assemble the sandwiches, place a large saute pan over medium heat. Slather one side of each piece of bread with softened butter (this will take about 2 tablespoons total). 
Flip four of the slices butter-side down and divide the Dijon mustard between them. Top each slice of bread with two slices of ham and a bit of cheese. Cap each sandwich with the remaining slices of bread, butter-side out.
Cook the sandwiches in the saute pan until they’re golden brown and the cheese is beginning to melt, 3 to 4 minutes per side.

Transfer the sandwiches to a baking sheet and cover each of them with a ladleful of the prepared sauce. Broil the sandwiches until the sauce is puffed and deep golden brown, about 1 minute (keep an eye on them, as this will happen quickly).
While the sandwiches are broiling, return the large saute pan to medium heat with the remaining 1 tablespoon of butter. Crack the eggs into the pan, season them with salt and pepper, and fry them to your liking (over easy is recommended).
Top each broiled sandwich with a fried egg and pinch of parsley (if using). Serve warm.
NOTE: If keep your butter in the refrigerator and rarely have softened butter on hand at a moment’s notice.You can speed up the griddling part of this dinner by spreading mayonnaise instead of butter on the outside of the bread and then putting it on the stove. You’ll get the same crispy golden brown outside without the wait.