Croque Monsieur and Croque Madame

• 8 slices bread (brioche or sandwich bread)
• 4 thin slices good quality smoked ham
• 1 ½ cup grated Graviera, Gruyère, or Emmental cheese
• 2 level tablespoons (30 g) unsalted butter

For the Béchamel Sauce

• 2 level tablespoons (30 g) unsalted butter
• 2 level tablespoons (30 g) all-purpose flour
• 1 ½ cup (375ml) lukewarm milk
• 1 teaspoon (10g) mild mustard
• 1/3 cup grated Graviera, Gruyère, or Emmental cheese
• 1/3 teaspoon nutmeg
• 1/3 teaspoon salt
• ¼ teaspoon black pepper

For the Croque Madame

• 2 level tablespoons (30 g) unsalted butter
• 2 tablespoons (20ml) olive oil
• 2 eggs

First, let's make the Béchamel Sauce:

1. In a saucepan, melt the butter. Add the flour and stir for 1–2 minutes. Gradually pour in the milk, stirring continuously until it thickens.
2. Add the mustard and stir. Then add the grated cheese, nutmeg, salt, and pepper.
3. Stir for about 1 minute and remove from heat.

For assembly:

4. Butter the slices of bread. Sprinkle half of them with cheese. On the other half, spread 1-2 tablespoons of béchamel sauce. Sprinkle with cheese and place the 4 slices of ham on top.
5. Close the sandwiches by joining the bread slices with ham with those that only have cheese. Place them on a baking tray.
6. Spread béchamel sauce and extra cheese on top. Bake in a preheated oven at 200°C for 20 minutes or until the surface is golden brown and the bread is crispy.

To make the Croque Madame:

7. In a frying pan, add the butter and olive oil. Once the butter has melted, crack the eggs and cover the pan.
8. Fry the eggs without letting the yolk set too firm.
9. Place the fried eggs on top of 2 of the sandwiches and serve.