Author Notes
I had my first croque madame in a cafe across from the tuileries (not sure about the spelling...i'm no good with french--the language at least!). My girlfriend ordered the croque monsieur. i predicted that the waitress would remark that the croque madame was for me, the monsieur, and the croque monsieur was fro the madame, my girlfriend. I was right--it was a very funny human moment that crossed the language barrier. I've loved croques ever since,especially the croque madam! —Griffin
Continue After Advertisement
Ingredients
-
3 tablespoons
Butter
-
3/4 cup
Heavy Cream
-
1/2 pound
Gruyere Cheese
-
2 pieces
Brioche
-
1 piece
Thick-Cut Deli Ham
-
1
Egg
-
2 tablespoons
flour
-
1-2 tablespoons
vegetable oil
Directions
-
Place butter in saucepan and melt over medium heat
-
Add flour and mix into melted butter to form a roux
-
Add heavy cream and whisk until smooth.
-
Slowly melt in shredded gruyere a handful at a time until all the cheese is melted.
-
In a separate skillet, heat 1 tablespoon of butter until hot.
-
Toast two slices of brioche in the skillet on both sides until golden brown.
-
Place slice of ham on one of the brioche toasts.
-
Spoon 2 to tablespoons of bechamel over the ham.
-
Add 1-2 tablespoons of oil to the same skillet used to toast the bread and heat between medium and medium high.
-
Fry the egg in the skillet. Usually I flip the egg once to seal it on both sides, but sunny-side-up is great too!
-
Season the egg with salt and pepper to taste and place on top of the cheese layer of the sandwich.
-
Top with another spoonful of bechamel, then the second piece of toast.
-
Pour the remaining sauce over the sandwich and dig in!
See what other Food52ers are saying.