CROQUE MADAME. One of my favorite meals for brunch, but for obvious reasons I only order this once a year, maybe twice if I trust the restaurant. Never made it before today. Let me know what you think. How can I improve? Details below. -Bread of choice, we used Sourdough -Dijon Mustard -Gruyère Cheese -Ham, thin or thick sliced as you prefer -Butter and more Butter -1 Egg and Chives to Garnish Bechamel Sauce -2T Butter -3T Flour -2C Milk, warmed -Pinch of Nutmeg -Salt to taste and white pepper if you have it, we were out **Cover inside of both bread with Dijon Mustard **Cover one slice with cheese, then ham, then more cheese **Skillet, Med Heat, 1T Butter, Toast Sandwich, Remove, add 1T Butter, Flip It **Good time to make Bechamel Sauce and turn on Broiler **Sauce Pan, Med Heat, melt butter, add flour and whisk, about 2-3 minutes **Slowly add Warm Milk and whisk, within 5 minutes your sauce should be velvety and thick **Season with Salt, White Pepper and Nutmeg **Pour Sauce over...