Croque Madame

Melt ½ tbsp of Butter (1/2 Tbsp) in a skillet over medium heat. Place two slices of Sourdough Bread (4 slices) in the pan and toast for a couple of minutes until golden brown on one side. Set aside and repeat with the remaining 2 slices of bread. Set aside.

Next make the Mornay sauce. In a small sauce pan melt 1 tbsp of Butter (1 Tbsp) over medium-high heat then add the All-Purpose Flour (1 Tbsp) and whisk together for about a minute. Stream in the Whole Milk (2/3 cup) and add the Bay Leaf (1). Whisk together over medium to medium-high heat for a couple of minutes until thickened. Remove from the heat and remove the bay leaf. Stir in the Gruyère Cheese (1/4 cup), Dijon Mustard (1 tsp), some Ground Nutmeg (to taste), and a pinch of Salt (to taste) and Ground Black Pepper (to taste). Stir until smooth.

Preheat the oven to a broil and line a baking sheet with tin foil. Lay the bread on the baking sheet untoasted side up. Divide about 3/4th of the Mornay sauce among the 4 slices of bread. Then on two slices of bread add 2 pieces of thick-cut Ham (4 slices) and top with a couple of tbsp of Gruyère Cheese (1/2 cup) and Shredded Parmesan Cheese (1/4 cup). Place the remaining pieces of bread on top (toasted side up) and top with the remaining Mornay sauce and shredded cheese. Place in the oven to broil until bubbly and golden brown.

While the sandwiches cook make two sunny-side-up eggs by melting a little Butter (1 Tbsp) in a skillet over medium heat. Crack two Farmhouse Eggs® Large Brown Eggs (2) in and sprinkle with a little Salt (to taste). Cook until the desired level of doneness.

Remove the sandwiches from the oven and top with the cooked eggs. Enjoy!