Croque Madame

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger
• 6 tablespoons grated Parmesan
• 1 1/8 cups gruyere shredded, divided
• kosher salt
• ground black pepper
• 6 tablespoons whole grain mustard
• 8 slices french bread lightly toasted
• 3/4 pound smoked ham thinly sliced
• 4 tablespoons unsalted butter
• 4 large eggs

1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, 2 to 3 minutes to cook off raw flour taste. Pour in milk in a slow, steady stream, whisking constantly. Continue to cook, stirring until mixture thickens enough to coat the back of a wooden spoon, 4 to 5 minutes.
2. Whisk in dry mustard, ginger, Parmesan, and 2/3 cup of Gruyere and continue to cook, whisking, until cheeses melt and the sauce is smooth, 1 to 2 minutes. Season with salt and pepper.
3. Preheat broiler. Spread whole-grain mustard onto one side one side of four toast slices, dividing evenly. Top with ham and remaining 1/2 cup Gruyere, dividing evenly. Top with remaining four toast slices.
4. Transfer sandwiches to a baking sheet and top with Mornay sauce, dividing evenly. Broil until sauce is hot and bubbling, 4 to 5 minutes.
5. While sandwiches are cooking, heat butter in a nonstick skillet over medium-high heat. Crack two eggs into separate small bowls then transfer, one at a time, to skillet and cook for 2 to 3 minutes. Using a spatula, turn eggs, and cook 30 seconds for over-easy, 1 minute for over-medium, or two minutes for over-hard. Using a spatula, turn eggs and cook for 30 seconds to one minute more. Remove to a plate. Season with salt and pepper. Repeat with remaining two eggs.
6. Top sandwiches with eggs. Serve immediately.

unsalted butter, flour, milk, mustard, ground ginger, parmesan, gruyere, kosher salt, ground black pepper, whole grain mustard, bread, ham, unsalted butter, eggs

Taken from www.yummly.com/recipe/Croque-Madame-1185411 (may not work)