Cheddar Croque Madame

This open-face sandwich is an all-day breakfast, first-rate at any meal, as students in Paris have known for decades. Rosemary ham adds depth of flavour―and be sure to use a high-quality artisanal bread.

Cheese Sauce

1½ cups (375 mL) whole or 2% milk
1½ tsp (7 mL) Dijon mustard
1 bay leaf
1 large sprig fresh thyme
1½ cups (375 mL) coarsely grated old or medium cheddar
1 oz (30 g) cream cheese or creamy chèvre, cubed, about 2 tbsp (25 mL) packed
3 tbsp (45 mL) all-purpose flour
½ tsp (2 mL) salt

Sandwich

1 tbsp (15 mL) butter
6 eggs
6 slices sourdough or other hearty bread, lightly buttered on both sides
12 thin slices rosemary fresh-prosciutto ham, about 10 oz (300 g)
1 tbsp (15 mL) chopped fresh parsley or snipped chives

1. Heat milk, mustard, bay leaf and thyme in a medium saucepan over medium heat. Toss grated cheese with cream cheese, flour and salt. When milk is just starting to bubble, slowly stir in cheese, including any loose flour mixture. Heat, whisking frequently for 10 to 12 minutes or until sauce is bubbling and thickened. Remove bay leaf and thyme stem; cover and keep warm.

2. Heat 1 tbsp (15 mL) butter in a large frying pan over medium-low heat. When bubbly, break eggs into pan, keeping as separate as possible. Cook for 5 to 6 minutes or until set, sunny-side up or turning briefly for over-easy eggs.

3. Meanwhile, preheat broiler. Place bread slices on a rack on a pan; toast under broiler for 1 or 2 minutes per side, turning once, or until toasted. Top with ham folded in layers to fit; broil another minute or 2 to heat ham through. Transfer to warm serving plates.

4. Coat ham with cheese sauce; then top with an egg. Garnish with a sprinkle of parsley. Serve right away accompanied by a tossed green salad.

Serves 6