Croque Madame

Béchamel:

• •3 tbsp all-purpose flour
• •4 tbsp unsalted butter
• •2 cups warmed milk
• •1 bay leaf, optional
• •Scant 1/4 tsp ground nutmeg

Sandwich:

• •2 slices tall sandwich bread
• •60 g French deli ham
• •1 1/3 cups grated Gruyere, divided
• •2 tsp whole grain mustard
• •Fresh cracked black pepper, to taste
• •Chives, sliced, for garnish (optional)
• •2 tbsp butter for toasting the sandwich

Fried egg:

• •1 egg for the top
• •A splash of water for the egg

Béchamel:

1. Warm the milk until just below a boil and infuse with the bay leaf if using. In another pan melt the butter, whisk in the flour, and cook the roux for 1 to 2 minutes. Remove the bay leaf and whisk the warm milk into the roux in batches until smooth, then simmer until thick. Season with nutmeg. Use more bechamel than feels reasonable because the finished sandwich should look heavily coated.

Sandwich:

1. Spread whole grain mustard on the inside of the two bread slices. Add a generous layer of grated Gruyere, then the ham, then the remaining Gruyere. Add cracked black pepper and close the sandwich. Use tall bread so the filling carries the sandwich and the bread does not disappear or dominate.

2. Toast the sandwich in a pan with butter over medium heat for 2 to 3 minutes per side until deeply golden. Transfer to a tray, pour a thick layer of bechamel over the top so it dribbles down the sides, and place under the broiler until bubbling and browned.

Fried egg:

1. Fry the egg separately. Once the bottom sets, add a small splash of water to the pan and cover briefly so the top of the white cooks while the yolk stays runny. Place the egg on top of the hot sandwich, then finish with chives and more cracked black pepper.

Photos from the process.