Croque Monsieur

2 Biblical Loaf
20 ml béchamel
80 g cooked ham
1 egg
Gruyère cheese

Make the toasts. Remove the crusts from the slices of bread loaf. Spread one side of the slices with a layer of mustard or soft butter, as you like. On two slices -on the spreaded side- place 1 slice of cooked ham, 1 slice of cheese, another slice of ham, and then another slice of cheese. Close the toasts with the other two slices of bread and press lightly. Bake the monsieur. Butter the surface of 1 toast with soft butter. Transfer to a baking sheet lined with baking paper and bake in a preheated oven at 200°C for 6 to 7 minutes. Remove the baking sheet and spread the béchamel on the surface of the croque. Sprinkle with grated cheese and gratinate under the grill for 2 minutes. Bake the madame. While the croque monsieur is cooking in the oven, separate the yolk from the egg white, keeping the yolk inside the 1/2 egg, which you will arrange on 1 egg rack. Heat 20 g of butter in a nonstick skillet pan, pour in the egg white. Let it slightly set and create a central hollow. Just before it is completely solidified, season with salt and pepper. Arrange the yolk in the hollow. Cover with the lid and cook for 1 minute. Meanwhile, heat up another pan with a little butter and cook the other toast over medium heat 2 minutes on each side. Place the egg on the fried toast and serve both croques immediately.