Croque Madame: Slice half a sour dough bread baguette lengthwise in 2 slices and 2 halves. Pair crusts and slices together. Rub one side of slices with unsalted butter. Rub crusts with unsalted butter. Broil buttered sides up in air fryer till golden and crunchy, 6 minutes at 450F degrees. Crunchy is called “ croque” in french.

In saucepan, melt butter, add garlic, add flour, fry till golden, add milk, add cheese, stir till bechamel sauce is stiff. Put thick layer of bechamel sauce on unbuttered sides of bread slices and bread halves.

On the bottom slice, put shaved ham over the sauce, lay thick slice of young cheese on top. Put second slice of bread on top of the thick slice of cheese.

Bake 15 minutes at 450F degrees till grated sauce is golden. Fry a fresh large farm egg sunny side up in cast iron sauce pan till egg white is solid, eggyoke stays runny, sprinkle pepper or paprika powder on the egg yolk for decoration, place on top of the dish. Cut in half to show egg is runny and dish is fresh. Ready to serve Croque Madame, usually with pickled small onions.