Croque Madame

Name: Croque Madame
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
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)

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.

40 minMediumServes 2620 cal/serving

FrenchBreakfastStovetop and OvenStandardAlcohol-FreeCorn-Free

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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

1

Preheat oven to 400°F (200°C). Position a rack in the upper third. Line a baking sheet with foil.
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.
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.
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.
5

Spoon bechamel over the tops of the sandwiches and sprinkle with the remaining Gruyere.
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.
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.
8

Slide one fried egg onto each sandwich, season with a pinch of salt and pepper, and serve immediately.

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Questions

What is 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. This reference files it under French breakfast: made on the stovetop and in the oven, rated medium and about 40 minutes start to finish.

What oven temperature does Croque Madame need?

For Croque Madame, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 12 minutes, in step 6.

How do I know when Croque Madame is done?

Go by the cues in the method rather than the clock. Step 6: cook until deep golden brown. Step 7: cook until whites are just set.

Is there a substitute for Gruyere in Croque Madame?

The entry for Croque Madame calls for 1 cup Gruyere cheese (or Swiss), shredded, shredded. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

Does Croque Madame contain eggs?

Yes: 2 large eggs and 1 tsp unsalted butter (for frying eggs). The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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