Chef Edgar Gonzalez from the Birmingham Pub cooks up Croque Madame
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
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
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.