For the Béchamel Sauce *

• 30 ml (2 tbsp) butter
• 45 ml (3 tbsp) all-purpose flour
• 250 ml (1 cup) milk
• 125 ml (½ cup) grated Bergeron Swiss cheese
• 2.5 ml (½ tsp) salt
• 1.25 ml (¼ tsp) nutmeg

For the Croque-Madame

• 2 slices sourdough bread
• Butter, at room temperature
• Dijon mustard
• 2 slices rustic ham
• 60 ml (¼ cup) grated Bergeron Swiss cheese *

* Note: The béchamel sauce can be stored in the refrigerator for up to 5 days. This recipe makes enough sauce for 6 croque-madames. To make more than one sandwich, simply multiply the ingredients
to serve everyone. Assemble all the sandwiches as indicated.

For the Béchamel Sauce

1. In a small saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, then add salt. Bring to a simmer while whisking continuously.
3. Reduce heat and cook for 4 minutes.
4. Remove from heat, stir in nutmeg, cover, and set aside.

For the Croque-Madame :

1. Preheat the oven to 200°C (400°F).
2. Lightly butter the bread slices and toast them in a pan until golden on both sides.
3. Spread a thin layer of Dijon mustard on one slice, then top with béchamel sauce, ham, and half the grated Bergeron Swiss cheese.
4. Close the sandwich, spread béchamel on top, and sprinkle with the remaining cheese.
5. Bake until the cheese is melted and golden. Meanwhile, fry an egg in a skillet and place it on top of the croque-madame before serving.