- Four 1/2-inch slices good-quality white bread
- 4 tablespoons fig spread or fig jam
- 1 1/2 tablespoons butter, plus more for greasing
- 1 slightly rounded tablespoon flour
- 1 cup whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 slightly rounded tablespoon grainy mustard
- 8 thin slices prosciutto cotto with rosemary
- 1/2 pound brick Comté cheese, shredded
- 4 large or extra-large organic eggs
Pre-heat the oven to 375°F. Arrange the bread on a baking sheet. Spread each slice with 1 tablespoon fig spread.
Heat 1 1/2 tablespoons butter in a small skillet over medium heat. Whisk in the flour for a minute, then whisk in the milk and thicken to coat a spoon. Season the sauce with salt, pepper and nutmeg; turn off the heat and stir in the mustard. Divide the sauce among the bread slices, spreading it liberally over the fig spread. Arrange two slices of prosciutto over each sauced slice of bread; evenly divide the cheese, slightly mounding it up on each open-face sandwich. Bake until golden on top, about 15 minutes.
Butter a small nonstick pan and heat over medium heat. Cook the eggs to your liking – we like ours over-medium. Season with salt and pepper, to taste. Place a single egg on top of each croque and serve immediately.