French Croque Madame with Gruyère Béchamel and Jambon de Paris

Ingredients

• 4 thick slices brioche or pain de mie
• 4 oz thinly sliced French ham (jambon de Paris)
• 1.5 cups grated Gruyère cheese, divided
• 2 tbsp unsalted butter (for toast)
• 2 large eggs
• 2 tbsp unsalted butter (for béchamel)
• 2 tbsp all-purpose flour
• 1 cup whole milk, warm
• Pinch of nutmeg
• Salt, white pepper
• 1 tsp Dijon mustard
• Fresh chives for garnish
• Cornichons and dressed frisée for serving

Instructions

1. Make béchamel: melt butter over medium heat, whisk in flour and cook 1 minute until nutty. Gradually whisk in warm milk until smooth and thick. Season with nutmeg, salt, and white pepper. Stir in 1/4 cup Gruyère until melted.
2. Butter one side of each bread slice. Toast butter-side down in a skillet over medium heat until golden.
3. Spread Dijon mustard on the untoasted side of 2 slices. Layer generously with ham and a handful of Gruyère.
4. Close the sandwiches, toasted side out. Press gently.
5. Spread a thick layer of béchamel over the top of each sandwich. Scatter remaining Gruyère liberally over the béchamel.
6. Broil on a baking sheet for 3-4 minutes until the cheese is bubbling and deeply golden in spots.
7. Meanwhile, fry eggs sunny-side up in butter. Slide one egg on top of each sandwich. Garnish with chives and serve immediately with cornichons and lightly dressed frisée.