Croque Madame

1. Prepare the Oven and Baking Dish

Preheat your oven to 375°F. Lightly grease a 9 by 13-inch baking dish with butter.

2. Toast the Bread

Place the slices of white country bread on a baking sheet. Toast them in the preheated oven for about 10 minutes until golden and crisp.

3. Make the Roux

In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for about 2 minutes, until the mixture bubbles lightly.

4. Create the Béchamel Sauce

Gradually whisk in whole milk to the roux. Bring the mixture to a boil, then reduce the heat and simmer for about 7 minutes, until thickened.

5. Season the Sauce and Prepare the Baking Dish

Stir in Dijon mustard, kosher salt, and freshly ground black pepper to the béchamel sauce. Spread about half a cup of this sauce onto the bottom of the greased baking dish.

6. Assemble the Layers

Layer half of the toasted bread in the prepared baking dish. Spread sauce over the toast, add a layer of thinly sliced ham, and sprinkle with half of the shredded Gruyère cheese.

7. Bake the Dish

Bake the assembled dish in the oven for 15 minutes, until the cheese has melted.

8. Add the Eggs

Carefully crack large eggs over the top of the baked dish, spacing them evenly.

9. Finish Baking

Return the dish to the oven and bake for another 12 to 15 minutes or until the egg whites are set but the yolks remain runny.