Description
A classic French comfort dish, Croque Madame is a hot ham and cheese sandwich topped with a creamy béchamel sauce, melted Gruyère cheese, and a perfectly cooked fried egg. This recipe combines crispy rustic bread, savory ham, and rich flavors for an indulgent yet simple meal.
Ingredients
Scale
Béchamel Sauce
- 1 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 2 tablespoon All-Purpose Flour
- Salt, to taste
- Ground Nutmeg, to taste
Sandwich
- 2 slices Rustic Bread
- 1 tablespoon Dijon Mustard
- 2 slices Gruyère Cheese
- 3 slices Ham
- 1/2 cup Gruyère Cheese (for topping)
- 1 Egg
- 1/2 tablespoon Unsalted Butter (for frying egg)
Instructions
- Prepare the béchamel sauce: Heat 1 1/2 cups of milk in a saucepan until warm. In a separate saucepan, melt 1 tablespoon of the unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour to the melted butter and whisk continuously for one to two minutes to form a roux.
- Combine ingredients for béchamel: Slowly pour the warmed milk into the roux while whisking constantly to avoid lumps. Continue whisking until the sauce is smooth and thickened. Bring it to a boil, then reduce to a simmer for a few minutes to cook through.
- Season béchamel sauce: Add salt to taste and a pinch of ground nutmeg. Continue cooking for a few more minutes until the sauce thickens further, then set aside.
- Assemble the sandwich: Spread a thin layer of 1 tablespoon Dijon mustard evenly over both slices of rustic bread. Place 1 slice of Gruyère cheese on each piece of bread, then add 3 slices of ham between the bread slices to form the sandwich.
- Grill the sandwich: Melt a pat of butter in a griddle or skillet over medium heat. Grill the sandwich on both sides until the bread is golden brown and toasted, and the cheese inside has melted.
- Add béchamel and cheese topping: Spread the prepared béchamel sauce over the top of the grilled sandwich. Pile 1/2 cup of Gruyère cheese evenly over the béchamel, reaching the edges of the bread.
- Broil the sandwich: Place the sandwich under a preheated broiler. Broil just until the cheese topping is melted and golden brown with slight caramelization, taking care not to burn it.
- Cook the egg: While broiling, heat 1/2 tablespoon of butter in a small skillet or egg pan over medium heat. Crack the egg gently into the pan, keeping the yolk intact. Cook until the egg white is just set and no longer runny. Season with a pinch of salt.
- Assemble and serve: Carefully place the cooked egg on top of the broiled sandwich. Serve immediately and enjoy your classic Croque Madame!
Notes
- Use rustic or sturdy bread that can hold up to grilling and the wet béchamel topping.
- Gruyère cheese melts beautifully and adds a nutty flavor; Swiss cheese can be a substitute if unavailable.
- Be careful when broiling the sandwich to prevent the cheese from burning.
- For a lighter version, use low-fat milk and reduce butter amount slightly.
- The egg is traditionally cooked sunny side up; avoid overcooking the yolk for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: French
Keywords: Croque Madame, French sandwich, béchamel sauce, melted cheese, ham sandwich, brunch recipe
