Croque Madame

My sons both agreed this tastes like a french toast, ham and cheese, eggs benedict sandwich; which of course it is.

Serves 10 (Leftovers are a good thing. These sandwiches are great cold!)

Step One - Make the french toast

• 20 slices Texas Toast Bread - the thick stuff
• 6 eggs beaten
• 2 cups milk
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cardamom

Preheat the oven to 400 degrees. Using two baking sheets, melt butter on the pans. Soak each slice of bread and place on the warm baking sheet. When the bottoms brown, turn the bread over to brown the other sides. Remove from oven, go to step two.

Step Two - Assemble the sandwich

• 8 ounces grated 4 Mexican blend cheese
• 1-1/2 pounds ham - Tear ham into pieces on top of 4 cheese blend
• Top ham with brown sugar glaze, about 1 tsp per sandwich
• 8 ounces Gruyere Cheese. Top with Grated cheese Gruyere
• On the top slice of french toast spread 1/2 tsp orange marmalade and 1/4 tsp brown mustard

Place on top and put the whole sandwiches back on the baking pan and into the oven until the cheese has melted. While the cheese is melting, go to step three.

Step Three - Bechamel Sauce

• 1/4 cup butter melted in sauce pan
• 1/4 cup flour and whisk while it cooks. This should be a white sauce, so do not brown the flour.
• Add two cups milk whisking to blend.
• Add 1 cup grated gruyere cheese

Step Four - Fry the eggs

As the eggs are done, add each one to the top of a sandwich to keep warm until all the eggs are fried. Serve immediately topping with 1-2 tablespoons of bechamel sauce.

Serve along side the Bacon Caesar Salad.