Croque Madam with Red Pepper Relish

2 slices Sourdough bread
50 gm  Ham, (off the bone-try to get a nice dry one)
50 gm  Gruyere cheese
1           Egg
½ tsp   Dijon mustard
2 tbsp Beshamel sauce

Beshamel sauce
40 gm Butter
2 tbsp Plain flour
2 cup  Milk
1         Onion
2         Bay leaves
2        Cloves
Pinch Nutmeg
5        Peppercorns

There are many different variations and ways to make a good croque!  The nicest is to smother it with beshamel and grill it but for home it easier to make it like a sandwich.

Softly fry the egg.  Butter both sides of the pieces of bread.  Place ham, cheese and the cooked egg in the sandwich along with the beshamel sauce and the mustard.  Place on a sandwich toaster until golden brown.  Serve with Lynwood red pepper relish and a nice simple rocket salad.

To make the beshamel

Cut the onion in half and and pin a bay leaf to each half using the cloves.  Place the milk in a saucepan with the onion, peppercorns and nutmeg and warm very slowly over a gentle heat (about 10 minutes) (NB, do not let it boil over)

In a separate pan.  Slowly melt the butter and add the flour, stir continuously for a few minutes until it comes together in a ball.

Place a strainer over the saucepan and slowly pour over the milk while whisking.  Continue whisking over the heat until the sauce thickens to the desired consistency.  Add salt to taste.

Set aside to cool.