Smoked Salmon Croque Madames

• 5 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 2/3 cup whole milk
• Coarse salt and freshly ground pepper
• 8 slices white Pullman bread or thinly sliced sandwich bread
• 2 tablespoons Dijon mustard
• 5 ounces smoked salmon
• 1/4 cup small dill sprigs, plus more for garnish
• 2 cups grated Comte cheese
• 4 large eggs

1. Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat.
2. Whisk in flour; cook, whisking, 30 seconds.
3. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes.
4. Remove from heat.
5. Season with salt and pepper.
6. Using remaining 4 tablespoons butter, butter 1 side of each piece of bread.
7. Set aside 4 slices.
8. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon.
9. Scatter dill over salmon.
10. Top each with 1/4 cup cheese.
11. Sandwich with remaining bread, buttered side up.
12. Preheat broiler.
13. Heat a large nonstick skillet over medium-low heat.
14. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side.
15. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese.
16. Broil until cheese is bubbling and golden brown.
17. Meanwhile, heat a large nonstick skillet over medium heat.
18. Crack eggs into skillet.
19. Cover, and cook until whites are set but yolks are still soft, about 2 minutes.
20. Season with salt and pepper.
21. Place 1 egg on top of each sandwich, and serve.

unsalted butter, flour, milk, salt, bread, mustard, salmon, dill sprigs, comte cheese, eggs

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-croque-madames-392467 (may not work)