Croque Madames
For the Béchamel:
1 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 1/2 cups whole milk
1 1/2 tsp coarse Dijon mustard
1/4 tsp freshly grated nutmeg
1/2 tsp kosher salt
1/4 tsp black pepper
For the sandwiches:
1 Tbsp unsalted butter room temperature
12 slices country-style bread
6 slices thinly-sliced ham
8 ounces freshly-shredded Gruyere divided
Garlic butter for frying sandwiches and cooking eggs in
6 large eggs
Salt/pepper for eggs
For the Béchamel or white sauce:
In a small sauce pan, melt the butter. Whisk in the flour and cook, whisking constantly, 2 minutes. Whisk in the milk. Cook, stirring occasionally, until thick, about 10 minutes. Whisk in the mustard, nutmeg, salt/pepper and 1/3 of gruyere cheese.
For the sandwiches:
Butter one side of each bread slice. Spread the other side of six of the slices with about 2 tablespoon Bechamel and top each with one slice of the ham. Sprinkle Gruyere on top of each. Cover each sandwich with a remaining bread slice with the buttered side facing out.
Warm a large skillet over medium-high heat. Grill each sandwich until both sides are toasted and golden brown, about 2 minutes per side. Transfer the toasted sandwiches to a rimmed baking sheet.
Preheat oven to 425. Spread 2 tablespoons béchamel on top of each sandwich. Sprinkle the remaining Gruyere evenly over the sandwiches. Bake until the cheese is bubbly and golden brown, 2 to 3 minutes.
In a large skillet over medium-high heat, warm butter. Crack the eggs into the skillet and fry until the white of each is cooked through and flip and cook the eggs on the other side for over-easy. Top each sandwich with a fried egg, season with salt and pepper, and serve at once.

Caesar Dressing;
-1 garlic clove minced
-1 tablespoon Dijon mustard
-2 egg yolks
-1 ounce Trader Joe's Anchovy Fillets
-juice of two lemons
-2 tablespoons water
-1/2 cup canola oil
-1/4 cup grated Parmesan cheese
Blitz first six ingredients in food processor; slowly add oil with processor running and then add Parmesan Cheese

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