Best Croque Madame

This sandwich stars layers of thinly sliced ham, soft, melty cheese, and an audible crunch as you bite down on the toasted bread. Hidden in plain sight is a traditional Mornay sauce: a béchamel sauce that's been upgraded with melted Gruyère. If you're not a fan of the pungent flavors of Gruyère, feel free to opt for milder Comté.
This sandwich is a lot to handle, so pick a nice, sturdy thick piece of bread (we suggest thick slices of brioche or country bread) to hold everything together.

subheading: FOR THE MORNAY SAUCE:

1 tbsp. butter

1 tbsp. all-purpose flour

⅔ c. whole milk, warmed

¼ tsp. Pinch kosher salt

¼ tsp. Freshly ground black pepper

¼ c. shredded Gruyère

subheading: FOR THE CROQUE MONSIEUR:

4 slices thick brioche or country bread

2 tbsp. butter, softened

2 tsp. whole grain Dijon mustard

½ c. Mornay sauce

6 thin slices ham

1 c. shredded Gruyère, divided

subheading: FOR THE EGGS:

1 tbsp. butter

2 large eggs

Maldon, for sprinkling

Freshly ground black pepper

Directions at delish.com

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