Rachael Ray'S Deviled Ham Croque Madame

• 1/2 lb deli ham, coarsely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon Tabasco sauce
• 1 teaspoon sweet paprika
• 3 small sprigs fresh parsley
• 3 tablespoons onions, grated
• black pepper
• 2 1/2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups whole milk
• salt, to taste
• pepper, to taste
• nutmeg, fresh grated to taste
• 4 slices thick bread, white or 4 slices brioche bread
• 16 thin asparagus spears
• 2 cups gruyere cheese, grated
• 4 extra large eggs

1. Preheat oven to 375u0b0F.
2. Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.
3. Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.
4. Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with bechamel sauce and some cheese. Transfer to oven and bake until golden.
5. Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.

deli ham, mustard, tabasco sauce, sweet paprika, parsley, onions, black pepper, butter, flour, milk, salt, pepper, nutmeg, bread, thin, gruyere cheese, eggs

Taken from www.food.com/recipe/rachael-rays-deviled-ham-croque-madame-464068 (may not work)