LOL - yes - black walnuts in cookies, cakes, salads, everything but the roast beef.
Miles came back from Mexico last year making Croque Madame, an egg sandwich topped with a white sauce made with NUTMEG (freshly grated? not in my house; he was lucky to find a powdered version that hadn't expired ten years ago). He did find a pot of thyme growing in my sun porch - Mom is full of surprises! I actually learned to make this gourmet French ham-and-egg sandwich myself, even though I could eat none of it. The right bread is as non-negotiable as the nutmeg (powdered or fresh; must have nutmeg!). I never did learn to bake my own baguette or rustic, crusty bread, though I certainly did make bread from scratch (pie crusts too) back in the day.

I should be turning these comments into blog posts!

Miles didn't add Dijon to his white sauce, and the cheese wasn't parmesan. It had to be... oh man, what was it, so hard to find, but Aldi was 50/50 about having it in stock.
GRUYERE - that was it!
Bechamel - always reminds me of that song "Besame mucho"

https://www.myrecipes.com › recipe › croque-madame

A croque-madame is a variation on the croque-monsieur, a French twist on grilled ham and cheese. Instead of dipping the sandwich in egg before sautéeing in butter (as you would for a croque-monsieur), grill the sandwich first and top with homemade Mornay Sauce, cheese, and sunny-side up egg.

Other variations:
https://www.iloveimportedcheese.com/recipe/croque-madame-with-imported-gruyere-cheese/

https://www.foodnetwork.com/recipes/rachael-ray/croque-madame-recipe-2047386