Croque Madame with Gruyere Melt

Make the mornay sauce: heat butter in a saucepan over medium-high heat. Add flour and cook for about 1 minute. Add milk, mix using a whisk, and bring to a boil until sauce thickens, about 5 minutes. Add cream and parmesan cheese; whisk until smooth. Season with salt, pepper, and nutmeg. Set aside.

Toast bread slices in a toaster oven for 5 to 6 minutes. Set aside.

Preheat toaster oven to high. Place 4 slices toasted bread on a baking sheet and spread each slice with 1 teaspoon mustard. Top each with 2 slices ham and 2 tablespoons Mornay sauce. Top with remaining bread slices to make 4 sandwiches.

Sprinkle Gruyère and mozzarella cheeses on top and broil until cheese begins to melt, about 5 minutes.

Meanwhile, heat cooking oil in a nonstick skillet over medium heat. Cook eggs sunny side up.

Top each sandwich with 2 to 3 tablespoons Mornay sauce and a fried egg. Sprinkle with freshly ground black pepper. Serve immediately.

TIP: Mornay sauce is simply just béchamel sauce to which cheese has been added