Croque Madame
By James Brace
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 4 slices bread
- Butter, softened (for bread and béchamel)
- 4 slices thick-cut ham
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 to 1½ cups milk
- 1 cup Gruyère cheese, grated
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
- 2 eggs
Directions
- Preheat your griddle to medium heat. If possible, create separate heat zones for low, medium, and high heat.
- Spread a thin layer of butter on one side of each slice of bread.
- Warm the ham on the griddle for 1–2 minutes, then remove and set aside.
- To make the béchamel, melt 2 tablespoons of butter in a small saucepan. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the milk until smooth. Continue cooking until the sauce thickens.
- Stir in the Gruyère cheese, salt, black pepper, and nutmeg (if using). Mix until the cheese is melted and the sauce is smooth.
- Place two slices of bread on the griddle, butter-side down.
- Spread a generous layer of the cheese sauce over each slice. Top with the warmed ham and a little extra Gruyère cheese.
- Place the remaining bread slices on top with the buttered side facing up.
- Cook for 2–3 minutes, then cover with a melting dome or lid to help the cheese melt.
- Carefully flip the sandwiches and continue cooking until both sides are golden brown and crisp and the cheese is fully melted.
- While the sandwiches cook, fry the eggs to your preferred doneness. Traditionally, a Croque Madame is served with sunny-side-up eggs.
- Transfer the sandwiches to serving plates and top each one with a fried egg. Serve immediately and enjoy.
