I’ve become somewhat addicted in the past while to croque madames. They’re incredibly easy to make, and taste delicious.
Take two slices of bread (I use my own pain de campagne), spread some Dijon on each slice, top off with ham and Gruyère, and fry them up in a non-stick or cast-iron pan with butter. Stick in a hot oven to melt the cheese.
Meanwhile, prepare a Mornay sauce, which is just your run-of-the-mill béchamel with more Gruyère added to it. Oh, and fry up a mirrored egg. I simply crack an egg into a pan, and after 30 seconds place a cover on top. Take the pan out of the oven, place one slice on the other, top off with the egg, and spread the sauce over everything except the yolk. Pepper like crazy.
The only difference with this and a croque monsieur is the egg and sauce, and I’m sure there’s some sort of freudian meaning about these two additions and how the white sauce drips down and around the yolk, but my mind blanks out at such concepts.