Croque Madame

Heat the milk with the chopped onion and bay leaf to infuse flavor.

In a skillet, melt the butter, add the flour, and stir. Gradually pour in the hot milk, straining it first to remove the onion and bay leaf.

Stir continuously with a whisk over medium heat until the sauce thickens.

Season with nutmeg, salt, and pepper. Set aside.

Heat the vinegar and water in a pot. Once it reaches a boil, reduce the heat to low.

Create a whirlpool in the center of the water using a long-handled spoon.

Crack an egg into the center of the whirlpool and let it cook until the white sets, about 5 minutes. Repeat for the second egg. Set aside.

In a skillet, melt the butter and toast 2 slices of bread.

Use a round cutter to hollow out one of the toasted slices, reserving the cut-out disk.

On the whole toasted slice, place 2 slices of Emmental cheese, followed by 2 slices of natural cooked ham.

Cover with the perforated slice of bread and top with béchamel sauce.

Place the poached egg on top of the béchamel, then add more béchamel sauce.

Finally, place 1 slice of Emmental cheese on top and bake until the béchamel sauce and cheese are gratinéed.