Croque-Madame
Prep Time:
25 mins
Cook Time:
5 mins
Serves:
3-4
Level:
Average
About the Recipe
Our Croque-Madame is the perfect breakfast or brunch dish for those looking for a taste of France. This classic dish is made with ham, cheese and a creamy béchamel sauce. Try one now and taste the difference!
Ingredients
For the Béchamel Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper to taste
- Pinch of nutmeg
For the Sandwich:
- 4 slices of good-quality white bread
- Dijon mustard
- 8 slices of ham
- 1 1/2 cups shredded Gruyère cheese
- 4 eggs
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Preparation
Making the Béchamel Sauce:
1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously to create a smooth paste (roux). Cook for 1-2 minutes, but do not let it brown.
3. Gradually whisk in the milk, ensuring there are no lumps.
4. Cook the mixture, whisking constantly, until it thickens and becomes smooth.
5. Season with salt, pepper, and a pinch of nutmeg. Set aside.
Assembling the Croque-Madame:
1. Preheat your oven broiler.
2. Lay out the slices of bread and spread a thin layer of Dijon mustard on each.
3. Place 4 slices of ham on two of the bread slices, then sprinkle with a generous amount of Gruyère cheese.
4. Top each with a second slice of bread to make a sandwich.
5. Spread a layer of Béchamel sauce on top of each sandwich, then sprinkle additional Gruyère cheese.
6. Place the sandwiches under the broiler for a few minutes until the cheese is melted and bubbly.
7. While the sandwiches are under the broiler, fry or poach the eggs to your liking.
8. Remove the sandwiches from the oven, place a fried or poached egg on top of each, and season with salt and pepper.
9. Garnish with chopped chives or parsley if desired.
10. Serve immediately, and enjoy this delightful French breakfast!
Croque-Madame is a delicious and indulgent breakfast treat that perfectly combines the richness of ham and cheese with the creaminess of a Béchamel sauce and a perfectly cooked egg on top.