1. Melt 20g of the butter in a pan over a medium heat, add the flour and cook for two minutes.
2. Slowly add the milk into a pan and bring up to the boil, whisking continuously to a thick, smooth and glossy sauce, simmer for 3–5 minutes. Season with salt, pepper & nutmeg.
MAKE THE CROQUE:
1. Heat the grill to high and the oven to 200C.
2. Place the bread on a baking tray and butter one side of the bread. Toast the buttered side under the grill until golden.
3. Turn the bread over and spread two slices with a thin layer of mustard, followed by a layer of Bechamel Sauce, cover the sauce with ham some of the grated cheese.
4. Place the plain toast on top create two sandwiches, then spread a thin layer of Bechamel sauce over the top and sprinkle with more cheddar.
5. Bake in the oven for 10–15 minutes until golden and bubbling.
Leave to cool for 3–5 minutes.
6. In a non-stick frying pan over medium-high heat, melt the remaining butter.
7. Crack in the eggs and fry until whites are set, 3 minutes. Season with salt and pepper and top each Croque with an egg. Enjoy!
