A delightful twist on the classic Croque Monsieur, this recipe adds a touch of gourmet flair with a creamy béchamel sauce and a hint of Dijon mustard.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy texture for the sandwich.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the roux removes the raw flour taste, enhancing the sauce's flavor.
Gradually whisk in the milk, continuing to stir until the sauce thickens. Add the nutmeg and mustard, then remove from heat.
Whisk continuously to avoid lumps and achieve a smooth sauce.
Spread a thin layer of béchamel sauce on one side of each bread slice.
Spreading the sauce evenly ensures consistent flavor in every bite.
Place a slice of ham and a portion of cheese on two of the bread slices. Top with the remaining bread slices, sauce side down.
Press the sandwich gently to keep the layers intact.
Place the sandwiches on a baking sheet and bake in the preheated oven for 10 minutes, or until the cheese is melted and the bread is golden.
Check the sandwiches halfway through to ensure even toasting.
Meanwhile, fry the eggs in a skillet to your desired doneness.
Use a non-stick skillet for easier cooking and cleanup.
Top each sandwich with a fried egg and serve immediately.
Serve with a side salad for a complete meal.
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