In honor of Madame Julia Child’s 100th birthday, there was croque-madame.  I’ve made this archive Gourmet recipe many times – sometimes even using farmhouse cheddar – and it has never disappointed.  I don’t think it ever will.

There is something so satisfying about watching a cheesy béchamel bubble and brown under the broiler on a rainy night.  Topped with a slow cooked fried egg, it all comes together.  Depth from the browned Gruyere cheese, salt from the ham, bite from the Dijon mustard, crunch from the sourdough crust.  Serve with a crisp salad of arugula, frisée and paper thin red onion and you’re in business.