Croque Madame
Instructions
- 1
Preheat your oven to 200°C (400°F) and position the rack in the upper third.
- 2
Make the béchamel sauce: In a medium saucepan, melt 30g (2 tbsp) butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until it forms a smooth paste (roux) without browning.
- 3
Gradually add the milk while whisking continuously to prevent lumps. Cook for 3-4 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
- 4
Remove from heat and stir in 50g (½ cup) of the grated Gruyère, nutmeg, salt, and pepper. Set aside and keep warm.
- 5
Spread Dijon mustard on one side of each bread slice. Place 2 slices mustard-side up on a baking sheet.
- 6
Layer the ham evenly on the 2 bread slices, then top each with another bread slice, mustard-side down, creating sandwiches.
- 7
Spread a generous layer of béchamel sauce over the top of each sandwich, then sprinkle with the remaining Gruyère cheese.
- 8
Bake in the preheated oven for 5-7 minutes until the cheese is melted and bubbly, then switch to broil for 2-3 minutes until golden brown on top. Watch carefully to prevent burning.
- 9
While the sandwiches are baking, heat the remaining butter in a non-stick skillet over medium heat. Fry the eggs sunny-side up until the whites are set but the yolks remain runny, about 3-4 minutes.
- 10
Remove the sandwiches from the oven, carefully place a fried egg on top of each one, and season with a pinch of salt and pepper.
- 11
Serve immediately while hot and the egg yolk is still runny for the authentic Croque Madame experience.
Chef's Note
"This French bistro classic transforms simple ingredients into pure indulgence—the key is using quality Gruyère and not rushing the béchamel sauce. Serve it for a luxurious weekend breakfast with a crisp green salad, and watch it become your new favorite way to elevate ordinary ham and cheese."
