Mini Croque Madame

Classic ham and cheese sandwiches toasted and topped with béchamel sauce and fried eggs, a perfect wine country lunch or late-night snack.

Ingredients:

for the béchamel

2 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

pinch nutmeg

½ cup grated Gruyere

½ cup freshly grated Parmesan

for the sandwiches

16 slices white sandwich bread, crusts removed

10 ounces Gruyere, grated (4-1/2 cups)

Dijon mustard

8 ounces baked

Virginia ham, sliced but not too thin

8 poached or fried eggs (use quail eggs for mini sandwiches)

Instructions:

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter/flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, Gruyere, and the Parmesan. Set aside. Place the bread slices on a baking sheet and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the béchamel sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Top each sandwich with an egg and serve hot.