Croque-Madame Casserole

•6 tablespoons (1 stick) butter, plus 2 tablespoons for eggs
•1/4 cup all-purpose flour
•2 cups milk
•2 tablespoons Dijon mustard
•3/4 teaspoon salt, plus more for seasoning
•1/2 teaspoon pepper, plus more for seasoning
•1/2 teaspoon freshly grated nutmeg
•10 to 12 slices white bread
•3/4 pound deli ham
•1 1/2 cups (6 ounces) grated Gruyere, reserve some for top of casserole
•6 eggs
Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.

Melt 6 tablespoons of butter in a large skillet over low heat until bubbling. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thick and bubbling, 3 to 5 minutes more. Whisk in the mustard, salt, pepper, and nutmeg.

Pour a thin layer of the sauce into the prepared baking dish and cover it with 5 or 6 slices of the bread, then slices of the ham and an even layer of the Gruyere. Repeat the layers once more, ending with a third layer of sauce to cover all. Bake the casserole for 30 minutes. Remove it from the oven and cut into 6 equal pieces.

Working in 2 batches, melt 1 tablespoon of butter in a large skillet over medium-high heat. Crack 3 eggs into the skillet and season with salt and pepper, to taste. Cook until the whites are nearly set, about 3 minutes. Carefully flip the eggs and continue cooking until the whites are completely set, about 1 minute more. You’re going to top each portion of the casserole with a fried egg. Repeat with the remaining 3 eggs and 1 tablespoon butter. Top with Gruyere and it in the oven for a few minutes until cheese melts.

And now for the meal plan…this week I’m only trying one new recipe, “Crafty Lasagna”. The rest of the meals featured in the plan below have already been posted on Krista’s Kitchen. Just click the links to see the posts with step by step instructions.