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Croque Monsieur

I adapted this from Better Homes and Garden book, they had all the processed ingredients: this is one of the few times I made breakfast at the cabin for guests, usually, it was Michael.



1 tablespoon butter

1 ½ tablespoons flour

1 cup milk

Pinch of cayenne pepper

pinch of black pepper



24 slices white Pullman bread, 1/2 inch thick

½ pound Gruyère, grated

12 eggs

12 slices ham, 1/8 inch thick

¼ cup Dijon

3 tablespoons of butter melted



To make the béchamel: melt butter in a saucepan; sprinkle in flour, whisking constantly. Whisk in milk and bring to a boil. Reduce heat and cook until thickened, about 5 minutes. Add cayenne, salt, and pepper.


Preheat the oven to 350 Degrees, place 2 baking sheets in the oven to warm

You will need weights

Butter bread on one side.

Spread 1 teaspoon béchamel on each slice of bread and arrange the slices in two equal rows. On one row, sprinkle enough Gruyére to cover all the way to the edges. On the other, add the ham and top with a dollop of mustard and a twist of pepper. Put the slices with the ham and mustard on top of the slices with the cheese.

Remove baking sheet from the oven, place parchment paper on baking sheet followed by the sandwiches, place the other baking sheet on top, weight with bricks or cast iron pans, return to have and bake until lightly golden.

While sandwiches are baking cook the eggs either sunny side up or over easy.

Remove sandwiches from the oven place 2 on each plate and top with the fried egg.

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