Because 2 days is never enough.

I baked two loaves of herb bread yesterday - one for Jess and one for me. We ate half of Jess’ loaf with the celeriac soup she made for dinner last night - it was the perfect way to sop it up.

I knew I wanted to have eggs with the bread this morning for breakfast, and for some reason I felt inspired to make croque madame open face sandwiches even though I’ve never made them before. They were not 100% authentic, however, since I didn’t have any ham or gruyere on hand. I substituted sausage and cheddar, which American-ized it a bit. The best part is the dijon-based sauce that I used from the Food Network.

Dijon Sauce

• 2 tablespoons butter
• 1 rounded tablespoon all-purpose flour
• 1 cup milk
• Salt and pepper
• 1/8 teaspoon fresh grated nutmeg
• 2 teaspoons Dijon style mustard

Place a small sauce pot over medium low heat and melt butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.