Croque Madame Dutch Baby

1. Make the Béchamel Sauce: In a medium pot, melt the butter over medium heat. Stir in the flour and cook until it’s lightly golden in color, 2 to 3 minutes.

2. Whisk in the milk and then bring the mixture to a simmer over medium-low heat, stirring constantly. Simmer until the sauce thickens, 2 to 3 minutes. Season with the nutmeg, salt and pepper. Keep warm.

3. Make the Dutch Baby: Preheat the oven to 450°F.

4. In a large bowl, whisk the eggs with the milk, flour, salt and pepper to combine.

5. Heat the butter in a large, oven-safe skillet over medium-high heat. When the butter has melted, swirl it around so the pan is evenly coated.

6. Pour the batter into the prepared pan and immediately transfer the skillet to the oven. Bake until the pancake rises and is very golden at the edges, 20 to 25 minutes.

7. Make the Toppings: Meanwhile (about 10 minutes after putting the Dutch baby in the oven), heat a medium skillet over medium-high heat. Spray with nonstick cooking spray. Crack the eggs into the pan and then reduce the heat to low. Fry until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt, pepper and chives.

8. Once the Dutch baby comes out of the oven, cut it into four even pieces. Top each piece with 2 slices of ham, a fried egg and ¼ cup béchamel sauce. Serve immediately.