Croque Madame
The French bistro classic: a ham and Gruyere sandwich blanketed in rich bechamel sauce, baked until golden and bubbly, then crowned with a sunny-side-up fried egg.
Ingredients
- 4 slices thick-sliced white bread or pain de mie
- 4 oz sliced deli ham
- 1 cup Gruyere cheese (or Swiss), shredded, shredded
- 2 tbsp unsalted butter (for bechamel)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2 tsp Dijon mustard
- pinch ground nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp unsalted butter (for toasting bread), softened
- 2 large eggs
- 1 tsp unsalted butter (for frying eggs)
Instructions
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1
Preheat oven to 400°F (200°C). Position a rack in the upper third. Line a baking sheet with foil.
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2
Make the bechamel: melt 2 tbsp unsalted butter (for bechamel) in a small saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook, stirring, for 1 minute. Gradually whisk in 1 cup whole milk and cook, stirring constantly, until the sauce thickens, about 3-4 minutes. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and pinch ground nutmeg. Remove from heat.
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3
Lightly spread 2 tsp softened unsalted butter (for toasting bread) on one side of each of 4 slices thick-sliced white bread or pain de mie. Place buttered-side down on the baking sheet. Spread 2 tsp Dijon mustard on the unbuttered sides.
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4
Divide half of 1 cup Gruyere cheese (or Swiss), shredded between 2 bread slices. Layer 4 oz sliced deli ham on top, then close the sandwiches with the remaining bread, Dijon-side in.
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5
Spoon bechamel over the tops of the sandwiches and sprinkle with the remaining Gruyere.
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6
Bake for 10-12 minutes until the cheese is melted and bubbling. Switch oven to broil for 2-3 minutes until deep golden brown.
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7
Melt 1 tsp unsalted butter (for frying eggs) in a small non-stick skillet over medium-low heat. Crack 2 large eggs into the skillet and fry sunny-side up until whites are just set, about 3 minutes.
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8
Slide one fried egg onto each sandwich, season with a pinch of salt and pepper, and serve immediately.