Farm-to-table
Devilled Croque Madame

1. Preheat the oven to 375°F (190°C).
2. In a saucepan over medium heat, melt the butter. Add the curry powder and flour and cook, stirring constantly, for 2 minutes.
3. Gradually whisk in the Lactofree milk and bring to a boil. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens. Remove from heat and stir in the Dijon mustard, Worcestershire sauce, Tabasco, and grated cheddar cheese.
4. In a skillet, heat a drizzle of olive oil over medium-high heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
5. Toast the slices of sourdough bread and place them on a baking sheet. Top each slice with a slice of smoked ham and a poached egg.
6. Pour the cheese sauce over the eggs and ham, dividing it evenly between the slices of bread.
7. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.

Serve immediately. Enjoy!