Croque Madame

January  8, 2012
Author Notes

A croque madame is essentially a French ham and cheese sandwich, but not only a ham and cheese sandwich. See, this sandwich has a coating of bechamel sauce, and topped with an egg. Now how’s that for a nice pick me up brunch item!? —Dax Phillips

  • Serves 2
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 1 tablespoon grated parmesan cheese
  • 6 slices of Gruyère cheese
  • 8 slices of Black Forest Ham
  • 1 cup grated Gruyère cheese
  • 2 tablespoons dijon mustard
  • 4 thick slices of French sandwich loaf
  • 4 tablespoons unsalted butter, room temperature
  • 2 eggs with 1 tbsp butter
In This Recipe
  1. Begin by making the bechamel sauce. Get two saucepans, and heat one on a medium low heat, and the other on medium heat. To the pan on medium, low heat, add the milk, and let it get warm. To the other pan, add the two tablespoons of butter, and let it melt down and begin to bubble a bit. Add the flour to the butter, and mix it very well to incorporate the two. Continue whisking for about two minutes, being careful not to let the flour mixture brown. Slowly add in the warm milk, and continue whisking until you everything is nice and smooth. You will whisk this for about 8-10 minutes, until the sauce thickens. Add in the salt, nutmeg, and the parmesan cheese. Give a good mix, then remove it from the heat until it is ready to be used.
  2. Next, get a large skillet going on the stove, and bring that to a medium heat. Butter four slices of the bread, and lay them into the skillet, butter side down. The goal here is to get them nice and golden brown, without burning them. As they begin to cook, add a tablespoon of butter to two pieces of the bread. Lay down three slices of Gruyère cheese on top of the mustard, then top each with four slices of the black forest ham. Let them continue cooking on the skillet, lifting to peak every couple of minutes, until the have reached that golden brown color, and have a crunchy exterior. Now for the assembly. Get your broiler going on 475 degrees.
  3. Add the slices of toasted bread to a baking sheet. Place the toasted bread on top of the bread with the mustard, cheese, and ham. Now take the bechamel sauce and generously spread it all of the top of each sandwich. Take half a cup of the Gruyère cheese and add that to the top of the bechamel sauce. Place this under the broiler until the cheese is nice and bubbly and everything is warmed through, roughly 4-6 minutes. During this time, add a tablespoon of butter to the skillet, and let it melt on medium-high heat. Crack the eggs, leaving the yolks whole, and continue cooking in the skillet until the whites around the yolk are cooked through, sunny side up style. Remove the sandwiches from the broiler, and place on a serving plate. Top each sandwich with the egg. Dig in! What you get in a totally sexy sandwich. You get the perfect sharpness from the cheese and mustard, along with the creaminess of the egg and bechamel sauce, then on top of that, you get the tender ham. Wow. Words sometimes cannot explain, however I am extremely glad that I forgot to eat breakfast this morning! Hope you enjoy.

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