Croque Madame

Preheat the oven to 350°F. Begin by creating the bechamel sauce. In a medium saucepan over medium heat, warm the milk until it's hot and steam is rising from it, but don't let it boil! In a separate medium saucepan, melt the butter over medium-low heat. Once melted, add the flour and whisk to combine. After about a minute, the roux (butter and flour) should become bubbly and hot. Stream the hot milk into the prepared roux, whisking vigorously as you do. Set the saucepan over medium-low heat and whisk until it's thick and coats the back of a spoon. Add small pinch of salt and pepper, to taste. Temporarily set aside.

Set one of the waffles on a small baking sheet. Smear the dijon mustard inside the crevices of the waffle. Top with the 3 slices of ham, rolling the slices first to get them to neatly fit side-by-side.

Add half of the shredded cheese on top of the ham. Toast this open-faced sandwich in the oven until the cheese has melted - about 5 to 7 minutes.

Add the remaining waffle to the top of the sandwich. Pour the bechamel sauce into the crevices of the top waffle. Add the remaining shredded cheese on top. Place under the broiler in the oven for a minute or two, or until the cheese has all melted and becomes bubbly.

Before serving, place the fried egg on top along with a sprinkle of thyme leaves.