Croque Madame

Directions

1. 1
   Place a small saucepan over medium-low heat; melt 2 tablespoons butter; whisk in the flour and cook for 1 minute or so.
2. 2
   Whisk in the milk and bring it to a bubble; then decrease the heat to low.
3. 3
   Season the sauce with salt, pepper, nutmeg, and Dijon mustard.
4. 4
   When the bechamel sauce coats the back of a spoon, turn off the heat.
5. 5
   Heat 1 tablespoon of the butter in a medium nonstick skillet over med-low heat.
6. 6
   When the butter melts, crack in the eggs, keeping the whites separate from each other.
7. 7
   Cook them to desired doneness, sunnyside up to over hard.
8. 8
   While the eggs cook, generously butter the bread with the remaining 3 tablespoons of butter.
9. 9
   Keep the buttered sides facing out and build ham and cheese sandwiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich.
10. 10
    Heat a second skillet over medium heat; cook the sandwiches 3-4 minutes until golden, then turn.
11. 11
    Cook them for 2 minutes more, then transfer them to plates, and top with eggs and more sauce; garnish with the chopped herb of choice and serve with a fork and knife.