Classic Croque | Easy | Tasty | Simple | Recipe

Perfect for breakfast, lunch, brunch or dinner, this simple and easy dish will be a hit with everyone of all ages. It is crunchy, cheesy and most importantly delicious.

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Ingredients
Bechamel
15g butter
15g plain flour
¼ teaspoon mustard powder
150ml whole milk
20g Gruyere cheese, grated
Salt & black pepper
Sandwich
4 slices sourdough or thick sliced white bread
½ - 1tbs dijon mustard
4-6 slices ham - thinly sliced
25g Gruyere cheese, grated
25g Emmental, grated
20g butter
2 eggs
Chives/parsley to garnish

Steps
Bechamel
1. In a saucepan, melt butter over medium heat and when ready, add flour and mustard powder. Mix well to form a roux and cook for about a minute or so.
2. Slowly add in some milk, stirring/beating until smooth and free of lumps. Continue adding the remaining milk until the sauce is smooth.
3. Remove from heat and add grated cheese, mix well and season with salt and pepper to taste. Save for later.
Sandwich
1. In a small bowl, mix the two cheeses and set some cheese aside until done. Spread a thin layer of mustard on each slice of bread. On the base, add a teaspoon of béchamel, then layer the ham and two cheeses. Close the lid, turn the mustard upside down and press gently.
2. In a skillet, melt half the butter over medium heat, then carefully place your sandwich in the pan. Bake lightly for 23 minutes on each side, adding remaining cookie cutters when flipping. Bake until lightly golden and cheese begins to melt.
3. Transfer the sandwiches to a baking tray and into the oven for 5 minutes (180 * c). While frying your eggs in a little butter or tasteless oil.
4. Take the sandwich out of the oven then cover it with a béchamel and a small pinch of cheese, it doesn't matter if it melts on the edge! Put it under the grill and watch it so it doesn't burn, we want the cake to slightly brown and the cheese bubbly, now put it on a plate and cover with fried eggs. Sprinkle with some chopped chives for garnish and serve on a plate.

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