Chef Edgar Gonzalez from the Birmingham Pub cooks up Croque Madame

Croque Madame Bechamel Sauce: 3 tablespoons unsalted butter 2 tablespoons minced onion 1/2 cup all-purpose flour 2.5 cups whole milk Maldon Sea Salt Freshly ground white pepper Pinch of fresh grated nutmeg or mace Sandwich: 2 tablespoons Dijon mustard 12 slices thick-cut brioche bread 6 to 9 ounces sliced Gruyere or Swiss cheese 1 1/2 pounds thinly sliced smoked country ham 1 stick unsalted butter 6 fresh organic brown eggs MOP 1. For the bechamel sauce: Melt the butter in a small pot. Add onion and cook over low heat for 10 minutes. Add flour and cook for 3 minutes. Gradually add all milk and bring to a simmer. Cook until smooth and thickened, 10 to 12 minutes, then season with salt, pepper, and nutmeg. 2. For each of the sandwiches: Heat the oven to high broil. 3. Build each sandwich to your liking and spread 2 teaspoons of Dijon mustard on each piece of bread. Top with 1 slice of cheese, 3 ounces of shaved ham, another slice of Gruyere and then a piece of bread. Melt the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove from the pan and place on a rimmed baking sheet. 4. Ladle 1/4 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brown the bechamel and cheese. 5. Add 2 tablespoons butter in the skillet and cook the eggs to your liking.

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