Cook Up Your Favorite Jack's Wife Freda Classics

Oh, the pleasures of lingering over a croque madame in a Parisian cafe! This decadent sandwich is borrowed from the wonderful French version, and we've substituted our delicious — and addictive — duck bacon for the classic ham. This makes a great brunch dish and we recommend using high quality cheese for the tastiest results. The béchamel should be made ahead of time so that it can chill for at least an hour. 

BÉCHAMEL
1⁄2 cup whole milk
1⁄2 cup heavy cream
Pinch of kosher salt
2 tablespoons butter
2 tablespoons flour
1 teaspoon Worcestershire sauce
1⁄2 cup shredded white cheddar cheese

8 slices sourdough or country white bread
8 slices Gruyere or Swiss cheese
8 slices Duck Bacon, cooked
Butter, for toasting
1⁄2 cup white cheddar cheese
1⁄2 cup shredded Parmesan cheese
4 eggs
Cracked black pepper

For the bechamel:
Heat the milk, cream, and salt together in a microwave or in a saucepan on the stovetop until warm. Slowly melt the butter in a saucepan, and once melted, add the flour and stir until combined. Slowly whisk in the warm milk and cream and bring the bechamel to a simmer. Once thickened and bubbling, add the Worcestershire sauce and cheddar cheese; stir to combine. Chill in the
refrigerator. 

To assemble the sandwiches:
Preheat the broiler. Spread a teaspoon or so of the bechamel on both sides of the bread slices. Place 2 slices of Gruyere and 2 slices of duck bacon on one side of the sandwich. Close the
sandwich and do the same for the other three. In a frying pan, using a small amount of butter, toast each side of the sandwich as you would a grilled cheese. Mix together the cheddar and the Parmesan in a small bowl. 

Place the toasted sandwiches on a baking sheet and spread liberally with the bechamel covering the entire slice, doing the same with a handful of the shredded cheese. Place the baking sheet under your broiler and cook for 2 to 4 minutes, until the top of the sandwich is bubbling and the cheese becomes a golden brown. In a small saute pan, cook each egg sunny-side up with a little butter; the yolks should stay runny. Place one egg on top of each sandwich. 

Serve with a dash of Worcestershire sauce and cracked black pepper.