Ham and Cheese Sandwich (Croque Madam)

Preheat oven to 375 degree's farenheiht. For sandwhich's: 8 -1/2 inch thich slices Brioche, 8 oz thinly sliced ham, 8 slices Swiss Cheese, 3 TB butter, 4 LG eggs, 1 cup Mornay Sauce. Layout bread slices. Divide ham onto bread slices and top with cheese making sure none is hanging over edges. Heat thick cast pan, add 1TB butter once melted add half the bread, cheese side up. Cook 2-3 minutes till golden and transfer to oven to melt cheese. Meanwhile, cook eggs withremaining butter until set. You may need to place inthe oven for 1-2 minutes to set the whites. DO NOT FLIP. Place sandwich on plate, Sauce Mornay, finish with eggs and garnish(peppercorns and sea salt). We will use the house made Brioche for this recipe. Mornay Sauce: 3 TB butter, 1/2 cup diced onion, kosher salt, 3 TB flour, 2 cup'smilk, 1 cup cream, 1 bayleaf, 3 peppercorns, 3 cloves, fresh nutmeg, and 1/3 cup grated Comte. (or Emmentaler cheese) Melt butter, add onion and salt, cook slowly. Add flour, cook 3 minutes till Roux. Wisking, add milk and cream. Bring to a simmer, add spices. Slowly simmer, stirring constantly for about 30 minutes. Remove sauce fromheat, season with salt, pepper and fresh nutmeg. Strain and then fold in cheese. The Recipe makes 2 cups. Multiply as needed. Place sauce in plastics and cover with wrap sono skin forms. Can be reheated with a litle bit of cream.