Croque Madame
A sophisticated French grilled ham and cheese sandwich topped with creamy béchamel sauce and crowned with a perfectly fried egg. Pure indulgence between two slices of crusty bread.
Ingredients
- *1 1/2 cups whole milk
- *3-4 tablespoons unsalted butter, divided
- *2 tablespoons all-purpose flour
- *Fresh grated or powdered nutmeg to taste
- *Kosher salt to taste
- *2 slices rustic country bread
- *1 tablespoon Dijon mustard
- *2-3 slices Gruyère cheese
- *3-4 slices deli ham
- *1/2 cup shredded Gruyère cheese
- *1 large egg
Instructions
- 1
Prepare the béchamel sauce by heating milk in a saucepan. In a separate saucepan, melt 1 tablespoon of butter.
- 2
Once milk is warm and butter is melted, add flour to butter and whisk for 1-2 minutes.
- 3
Slowly add milk to the butter-flour mixture while whisking continuously until all milk is added and sauce is smooth and lump-free.
- 4
Bring to a boil, then reduce to a simmer for a few minutes. Season with salt and a pinch of nutmeg, then cook down for a few minutes and set aside.
- 5
Spread a very thin layer of Dijon mustard on both slices of bread, then add sliced Gruyère on each side and ham in the middle.
- 6
Melt a pat of butter (about 1/2 tablespoon) on a griddle or skillet over medium heat.
- 7
Grill the assembled sandwich until cheese is melted and both sides of the bread are toasty and golden.
- 8
Spread béchamel sauce on top of the sandwich and heap shredded Gruyère on top, spreading all the way to the edge of the bread.
- 9
Place under the broiler until cheese is melted and caramelized, being careful not to let it burn.
- 10
Meanwhile, heat 1/2 tablespoon butter in a small skillet or egg pan over medium heat.
- 11
Gently crack the egg into the pan, being careful not to break the yolk, and cook until the white is just set.
- 12
Sprinkle the egg with salt and place on top of the sandwich. Serve immediately.