Croque buvette

Preheat the oven to 200 ° C.

For the béchamel sauce, melt the butter in a saucepan with a thick base on low heat.

Mix the flour through. Cook in 3 minutes.

Add the milk in shoots. Add the next shoot only when the previous one has been recorded.

Stir in the dijon mustard and season with salt and pepper.

Place the slices of white bread on a baking sheet covered with parchment paper and brush with the bechamel sauce.

Divide the slices of yorkham and the grated Swiss gruyere over half of them.

Cover with the unpotted slices with the bechamel sauce facing up. Sprinkle with the Provençal herbs and the grated gruyère.

Bake golden brown in the middle of the oven for about 10 minutes.

Meanwhile, melt the butter in two frying pans and fry the eggs.

Take the croque buvette out of the oven. Place the (mirror) eggs on top and sprinkle with the grated gruyere.