To make the mornay sauce, place the milk in a large heavy-based saucepan over medium heat. Bring to boil, reduce heat and simmer.

In a small saucepan placed over medium heat, melt the butter, then whisk in the flour, stirring continuously for 5 minutes. Add the butter mixture to the hot milk, continue to whisk until the sauce thickens and coats the back of a spoon. Add nutmeg. Stir through the grated cheese and the egg yolk. Set aside and cool slightly before using.

For the croque madame, lay out all the bread slices on a board in rows of four.

Butter the bread slices right to the edges. Place the ham and grated cheese on top of 1st slice.

Place the second piece of bread on top, buttered side up. Cut crusts off all four sides and then pan fray in oil or butter, until golden and brown on top and bottom.

Remove from pan and top with mornay sauce and grated gruyere cheese, place on a baking tray and place under hot grill until golden brown.

In a large non-stick frying pan, melt the butter/oil and fry the quail eggs. Set aside and keep warm.

To serve, cut each croque madame into 2 triangles and top with a fried quail egg, place onto a serving platter and season salt and pepper.