Croque Madame
A classic French sandwich with ham, cheese, and a fried egg, topped with bechamel sauce.
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- •2 cups Whole milk
- •1 Bay leaf(optional)
- •4 tbsp Unsalted butterfor bechamel
- •3 tbsp All-purpose flour
- •Nutmeg(optional)to taste
- •2 slices Sourdough bread
- •1 tsp Whole-grain mustardper slice
- •1/2 cup Gruyere cheesegrated
- •Hamto taste
- •Black pepper(optional)freshly cracked
- •1 Eggfried
- •Chives(optional)sliced
- 1
Heat two cups of whole milk over medium heat until steaming. Optionally add a bay leaf.
5 min
- 2
Melt four tablespoons of unsalted butter in a pan over medium heat.
2 min
- 3
Add three tablespoons of all-purpose flour to the melted butter and whisk to form a roux. Cook for 1-2 minutes.
2 min
- 4
Remove the bay leaf from the milk and add the milk to the roux in batches, whisking constantly.
3 min
- 5
Simmer the bechamel until thickened.
5 min
- 6
Spread a teaspoon of whole-grain mustard on each slice of bread.
1 min
- 7
Grate half a cup of Gruyere cheese and layer on the bottom slice of bread.
2 min
- 8
Add a layer of ham and another third cup of grated Gruyere cheese.
2 min
- 9
Top with the other slice of bread and press down lightly.
1 min
- 10
Melt two tablespoons of butter in a pan and toast the sandwich for 2-3 minutes per side.
6 min
- 11
Place the sandwich on a baking sheet and pour bechamel over the top.
2 min
- 12
Grate another half cup of Gruyere cheese on top and broil for about 10 minutes.
10 min
- 13
Fry an egg in butter until the whites are set.
3 min
- 14
Top the sandwich with the fried egg, garnish with chives, and add black pepper.
2 min
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Pizza
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