A delicious pull-apart bread inspired by Croque Madame, featuring a circular loaf stuffed with ham and Gruyere cheese, covered in a cheesy Béchamel-style sauce, and baked until golden. Perfect for a savory breakfast or brunch.
Cut wedges along the side of a circular loaf going from the center to the edge making sure not to cut it all the way through. Stuff each wedge with a slice of smoked ham and 1 tablespoon of grated Gruyere cheese. For the sauce, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. When the flour and butter combine, whisk in 1 cup of milk, 1 teaspoon of nutmeg and a bay leaf. When the mixture bubbles, turn off the heat and whisk in 1 cup of grated Parmesan cheese. Cover the stuffed loaf in the sauce and bake at 425 degrees F for 12-15 minutes. Take it out, garnish with chopped chives and a fried egg.
