Croque Madame
Melt butter, whisk in flour, then slowly add milk. Add gruyere, salt, pepper, and nutmeg. Toast bread, add gruyere and ham. Cook until cheese melts. Top with Mornay sauce, broil, and add sunny-side-up eggs. Serve hot.
Equipment
- 1 1 qt saucepan
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 1/2 cup milk
- 3 oz shredded gruyere 2 oz extra for topping
- 4 each thin slices gruyere
- ½ tablespoon Dijon mustard
- 1/2 teaspoon salt and pepper TT
- 1/8 teaspoon nutmeg
- 4 each slices country bread
- 1 tablespoon butter
- 4 each thin slices French ham
- 4 eggs
Instructions
- Melt butter in a 1 qt saucepan over medium-high heat. Add flour and whisk for about 1 minute until smooth.
- Slowly pour in milk (cold) while whisking and bring to a boil. Reduce heat to low and reduce sauce until thicker (about 7 minutes).
- Add gruyere 3 oz
- Add salt, pepper, and nutmeg.
- Meanwhile, butter bread and place onto a griddle to toast. Flip after 3 minutes to toast the other side.
- After bread is flipped add 2 slices of gruyere to each toast
- Add ham to one side and top with other toast
- Allow to cook for 3-4 minutes until cheese is melted
- Top with Mornay sauce and sprinkle extra Gruyere & broil for less than a minute
- Crack eggs onto skillet or griddle and cook to sunny side up (can do more if desired).
- Remove from broiler and top each sandwich with 2 eggs. Serve immediately.
Video
Notes
The combination of a creamy Mornay sauce, melted cheese, flavorful ham, and perfectly cooked eggs makes the Croque Madame a delightful and satisfying dish