triple-layered «croque monsieur & madame» quadruple club-sandwich cake (with a mushroom & bacon & arugula heart)

béchamel sauce :

• prepare the béchamel sauce by heating up the butter at medium-high heat until frothy, add the flour and whisk and slowly add the milk while continuously whisking and simmer until the first bubbles appear on the surface, add the salt and pepper and grated nutmeg and set aside to cool, (separate into 5 portions of 100 grams or ¼ cup + 2 tbsp each) 

fried mushrooms, diced thick-cut bacon (lardoons) and arugula :

• fry up the lardoons (bacon cubes) until slightly crispy, add the thinly sliced mushrooms and cook until tender and reduced, add the grainy mustard, thyme leaves and pepper and stir, strain the extra fat from the mixture and toss the arugula leaves with the bacon fat until partly coated and set both preparations aside

bread slices :

• melt the butter and let cool slightly and set aside, medium-lightly toast 2-4 pieces of sandwich bread at a time, lightly brush all sides (including the crust) with approximately ½ tbsp of melted butter for each toasted slice and set aside and repeat until all 16 slices are lightly toasted and buttered, cut out a circle of 7-8 cm out of the last 4 slices that will be on top (to receive the eggs) and set everything aside in a tall stack

cheeses :

• separate the grated cheese in 5 equal portions of 100 grams (almost ½ cup each)

ham : 

• separate the ham slices into 2 equal portions of 125 grams each (2-3 slices)

eggs :

• crack each egg one at a time into in a small bowl or cup (to easily slide it into the egg-hole in the bread)

assembly :

• *my square baking dish measures 24 cm x 24 cm x 8 cm
• **each piece of toasted & buttered bread measures 12 cm x 12 cm x 1 cm
• lay several sheets of baking paper (cut down to size into 4 sheets of 24 cm x 48 cm each) on the bottom and sides of a 24 cm x 24 cm x 8 cm square baking dish and leave some overlap over the sides (for easier removal when baked)
• preheat the oven to 195°C/200°C
• lay down 4 slices of toasted & buttered bread on the bottom, spread a layer of béchamel sauce on top, add the ham slices and finally the grated cheese
• cover the 1^st layer with 4 more slices of toasted & buttered bread, add a layer of béchamel sauce, add the arugula leaves and the fried mushrooms and bacon lardoons on top, sprinkle with grated cheese
• cover the 2^nd layer with 4 more slices of toasted & buttered bread, add a layer of béchamel sauce, then ham slices and sprinkle with grated cheese
• cover the 3^rd layer with the last 4 slices of bread with egg-holes in each, brush with béchamel sauce on top and inside the holes, sprinkle with grated cheese
• bake for 55-60 minutes, loosely covered with aluminum foil for the last 15 minutes (if necessary)
• remove from the oven, brush the top with more béchamel sauce (including inside the egg-holes), crack one egg into a small bowl and slip each egg into the hole, sprinkle with more cheese around the sides of the egg and place back inside the oven for 5 minutes until the eggs are almost cooked and then broil at 230°C for 2 minutes for a slightly golden crispy crust on top and to set the eggs
• remove from the oven, cover with aluminum foil and let cool down for 10-15 minutes before lifting the cake out of the dish with the helps of the baking paper overlaps (and perhaps a second pair of hands)
• slice in half into 4 pieces (to serve 4 people) and/or slice in half again into 8 pieces and then again into 16 pieces for smaller portions and serve warm
• note : this dish could be prepared several hours ahead and re-heated (you can add the eggs only 15 minutes before serving or re-heat the whole thing at 180°C for 25-30 minutes, covered in aluminum foil until sufficiently warm) …