Croque Madame

Croque Madame ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 tsp Dijon mustard
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 slices sourdough or good quality white bread
• 2 tbsp unsalted butter
• 4 slices cooked ham
• 1.5 cups Gruyère cheese, grated
• 2 whole large eggs

How to make Croque Madame

1. Prepare the béchamel sauce: In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 tablespoons all-purpose flour and whisk constantly for 1-2 minutes until a smooth paste (roux) forms and smells slightly nutty.
2. Gradually whisk in 1 cup whole milk, a little at a time, ensuring no lumps form. Continue to whisk as the sauce thickens over medium heat, about 5-7 minutes, until it coats the back of a spoon.
3. Remove the béchamel from the heat and stir in 1 teaspoon Dijon mustard, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside, covering the surface directly with plastic wrap to prevent a skin from forming.
4. Preheat your oven to 400°F (200°C). Melt 2 tablespoons unsalted butter in a large skillet or non-stick pan over medium heat. Lightly toast the 4 slices of bread for 1-2 minutes per side until golden brown, then remove from the pan.
5. Assemble the sandwiches: Spread a thin layer of béchamel sauce on one side of each of the 4 toasted bread slices. Place 2 slices of bread, béchamel-side up, on a baking sheet.
6. Layer 2 slices of cooked ham on each of these base slices, then sprinkle with 1/2 cup grated Gruyère cheese on each. Top with the remaining 2 slices of bread, béchamel-side down, forming two sandwiches.
7. Generously spread the remaining béchamel sauce over the top of each sandwich, ensuring the entire surface is covered. Sprinkle the remaining 1/2 cup grated Gruyère cheese evenly over the béchamel on both sandwiches.
8. Bake the sandwiches in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
9. While the sandwiches bake, heat a clean non-stick skillet over medium-low heat. Fry the 2 large eggs sunny-side up, or to your preferred doneness, seasoning lightly with salt and pepper.
10. Carefully transfer each baked Croque Monsieur to a serving plate. Top each sandwich with a freshly fried egg to transform it into a Croque Madame. Serve immediately while hot and the yolk is still runny.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.