Arrange the sliced bread on a wire rack and place in cool oven or other airtight space, overnight.
When ready to cook, preheat your griddle cooktop using both burners.
For the bechamel sauce:
In a small heavy-duty saucepan, melt 2 tbsp butter.
When butter is done bubbling and melted, whisk in the flour. Cook for one minute.
Slowly add in the milk, whisking constantly to avoid clumps.
Season with salt and pepper and Maple Bacon or Bourbon Molasses Spice blend.
Turn heat to low and allow to thicken.
For the Croque Madame:
Coat one side of the sliced bread with a thin layer of butter and press into the grated parmesan cheese.
Prep the Griddle cooktop by greasing with the remaining butter, as needed.
Press the cheese side onto the pre-heated griddle.
Working quickly, smear the dijon over the other side of the bread. Add a slice of Havarti cheese.
Lay the ham out onto the cooktop to toast.
When the ham begins to crisp, transfer it atop half of the bread.
When the parmesan has toasted, top with a remaining slice, parmesan cheese side out, and flip to brown evenly on all sides.
Top the sandwiches with the bechamel sauce.
Crack eggs and fry on the cooktop, alongside the sandwiches.
Cover and let the bechamel sauce bubble and the eggs set.
Slide the fried eggs atop the sandwich, season with salt and pepper and serve.