Extra crunchy croque madame

Slice the bread on the bias; grate the cheese.

Toast the inside faces of the bread slices in a little butter over moderate heat until they take some color; remove.

Melt about a tablespoon more butter and let it brown for the roux.

Whisk in the flour and cook out the raw flour taste for a minute, then work in about a cup of milk.

Bring to a boil to fully gelatinize the starch; add Dijon mustard, pepper, nutmeg and grated parmesan. Add milk as needed to keep it smooth and spreadable. No salt needed.

Spread sauce on the toasted sides. Lay half a ham slice on the bread, cover that half with cheese, fold the other half over; more cheese on top.

Close the sandwich, spread more sauce on top and pile on the rest of the cheese.

Heat olive oil until just starting to smoke, crack in the egg, season, and fry until brown lacing forms at the edge; remove while still raw on top.

Bake the sandwich at or near max oven temperature for about 10 minutes.

Slice the wild garlic scapes thin.

When almost brown enough, put the egg on top and finish in the oven; then broil until the yolk is wiggly.

Top with the greenery and slice.