The flavourful mix of ham, cheese, sourdough bread and fried eggs make the Croque Madame sandwich a breakfast favourite.
4 Pace Farm eggs
8 slices thick sourdough bread
1 bay leaf
1 cup milk
8 to 12 slices of ham
12 ounces Gruyere cheese, grated, divided
1/2 teaspoon kosher salt, plus more for seasoning
2 tbsp flour
170g unsalted butter, divided
¼ cup grated Parmesan
Make bechamel sauce: melt 30g of butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 to 3 minutes or until you smell the flour and butter cooking. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from occasionally, for 10 to 12 minutes or until the mixture thickens like a soup. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.