Croque Monsieur Benedict - cooking recipe

Ingredients

4 -8 tablespoons margarine (Becel Olive Oil type)
3 tablespoons all-purpose flour
2 cups plain soymilk (Silk coffee milk is best)
1 -2 teaspoon kosher salt
1 -2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
3 tablespoons lemon juice
1 egg yolk
1 -2 tablespoon Dijon mustard
1/2 cup cheese, grated (like Parmesan, Asiago, Romano, Gruyere, Swiss or combo)
6 large eggs, with unused
1 egg white, from sauce above
1 pinch kosher salt (as desired)
1 pinch fresh ground black pepper
1 baguette, cut into 8 pieces (or 8 slices of any type of toasted bread)
8 slices prosciutto, sliced but not paper thin
2 tablespoons fresh basil leaves, chopped

Preparation

Sauce: Melt 2-3 tablespoons of margarine over medium heat.
Add flour & cook for 1 minute while constantly stirring with a whisk (or chopsticks:).
Remove from heat.
Add soy milk & whisk until smooth.
Beat in egg yolk & return to heat to cook for another minute.
Stir in cheese, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg and 1/2 tablespoon Dijon until cheese melts.
Set heat to the lowest setting & cover while you do the next steps.
Eggs: Melt a knob of margarine in a medium non-stick skillet over medium to medium-low heat.
When the margarine's foam begins to subside, add the eggs (do not whisk)
Let eggs set a little, then *fold* (do not stir)the eggs.
season with salt & pepper to taste.
fold eggs again one or two more times, and when they look *almost* done for you, remove from heat & cover while you prepare the next step (they will continue cooking in the hot pan & be just right by the time you are ready to use them)
Sandwich: Split open each bread piece
Toast the bread on a grill pan until golden or broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since it can easily burn
lightly brush desired amounts of margarine & mustard on the cut sides of the toasted bread
Arrange a slice of prosciutto (and extra cheese if you like) with some scrambled egg on each piece of toasted bread
Cover with sauce.
Serve hot garnished with chopped basil.