Croque Madame

If you are looking for a healthy recipe, this is *not* it. Turn around and run far, far away! This is a very tasty sandwich that is excellent for breakfast, brunch or lunch! I love to make it with buttermilk bread for a little added sweetness. It's a Rachel Ray recipe and one of my all time favorite things to eat. This recipe makes 2 sandwiches, but can be easily altered for more :)

Ingredients:
6Tbs butter (3/4 stick)
1 rounded Tbs all-purpose flour
1C milk
salt and black pepper
1/8 tsp freshly grated or ground nutmeg
2 tsp Dijon mustard
4 slices white bread (buttermilk is the yummiest!)
4 slices ham--look for low moisture if available
4 slices swiss cheese (Emmentaler is excellent)
Chopped frest flat leaf parley, chives or thyme for garnish

Directions:
Place a small sauce pot over medium-low heat and melt 2 tablesppoons of the butter. Whisk in the flour and cook for 1 minute. whisk in the milk and bring it to a bubble, then drop the heat to low. season the sauce with salt, pepper, nutmeg and the Dijon. *it's important to season this sauce to taste :)

When the bechamel sauce coats the back of a spoon, turn off the heat.

Heat 1 TBS (I never need this much, maybe a tsp if you're using nonstick. or cooking spray) of the butter in a medium nonstick skillet over medium-low heat. When the butter melts, crack in the egs, keeping the whites separate from each other. If they touch, don't get upset, you can cut them apart when they are finished cooking. Cook eggs to desired done-ness (I like over-medium b/c the yolk mixing with the bechamel sauce is pretty amazing). While the eggs cook, generously butter the bread with the remaining butter. Keep the buttered sides facing out and build anm and cheese sandwhiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich. heat a second skillet over medium heat. Cook the sandwiches until golden, then turn. Cook for a few minutes more and then transfer to plates and top with eggs and more sauce. Garnish with chopped herb of choice and serve with a fork and knife.