Croque madame with rosemary Mornay

Over medium heat bring the milk and rosemary sprig to a simmer, stirring occasionally, to infuse and warm the milk; take off the heat.

In a second saucepan over low heat melt the butter completely, add the flour and cook about two minutes while stirring; remove from the heat.

With the heat off, pour the hot milk into the roux, scrape the edges and whisk vigorously until there are no clumps.

Return to medium-high heat and bring to a simmer, stirring constantly, until it thickens in a minute or two, to an almost spreadable consistency once cool.

Stir in the grated Comte and a spritz of lemon juice; salt as needed.

Assemble on hearty grain bread with plenty of ham, Gruyere and Emmental and the sauce; top with a fried egg, grainy mustard and chives.