Side Pannel
Croque Madame
Croque Madame
- Recipe Submitted by maryjosh on 01/17/2020
Ingredients List
- For the Mornay Sauce:
- 2 tbsp butter (unsalted or salter)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2.5 ounces gruyere cheese shredded (1/2 cup measured)
- pinch of nutmeg (preferably freshly grated)
- salt
- For the Croque Madame:
- 8 slices sourdough bread
- 1/2 lb black forest ham thinly sliced from the deli
- 6 oz gruyere cheese grated (a heaping cup, measured)
- 2 tbsp dijon mustard
- 4 tbsp softened salted butter, for spreading (or more)
- 4 large eggs
- salt
- black pepper
Directions
To Make the Mornay Sauce:
In a medium skillet, melt the butter over medium low heat. Add the flour and whisk until a smooth, blond paste forms, about 30 seconds.
While whisking, add 1/4 of the milk to start. Whisk until smooth, then gradually add in the rest of the milk, to minimize clumping. Bring to a boil, then reduce to a simmer and cook for 1-2 minutes, until the sauce thickens.
Remove the pan from the heat, then whisk in the gruyere, nutmeg, and 1/4 tsp salt, until smooth and gooey. Taste and add more salt, if necessary, then set the sauce aside.
To Make the Croque Madame Sandwiches:
For each sandwich, spread one slice with mornay sauce, and the other slice with Dijon mustard. I like about 1.5 tbsp of Mornay per slice, and 1.5 tsp of Dijon per slice, but no need to be exact.
Add a few slices of ham to one of the bread slices, and about 1/4 cup of shredded gruyere to the other. Put the bread slices together to form sandwiches, then spread the outsides of both pieces of bread with softened butter, about 1.5 tsp each, but again, no need to be exact.
Heat a nonstick frying pan over medium heat and cook the sandwiches on each side for 2-3 minutes, until golden brown on each side.
Remove the sandwiches to a sheet pan, and preheat the oven broiler to high.
Spread about 2 tbsp of mornay sauce onto the top of each sandwich, and broil until the tops are golden brown and bubbly, and the sauce has seeped into the crispy bread, about 2 minutes.
Fry the eggs in the same frying pan that you grilled the sandwiches with, making sure to season them well with salt and pepper, until the white is set but the yolk is still runny, about 2 minutes.
Top each sandwich with a fried egg, then enjoy while hot!
In a medium skillet, melt the butter over medium low heat. Add the flour and whisk until a smooth, blond paste forms, about 30 seconds.
While whisking, add 1/4 of the milk to start. Whisk until smooth, then gradually add in the rest of the milk, to minimize clumping. Bring to a boil, then reduce to a simmer and cook for 1-2 minutes, until the sauce thickens.
Remove the pan from the heat, then whisk in the gruyere, nutmeg, and 1/4 tsp salt, until smooth and gooey. Taste and add more salt, if necessary, then set the sauce aside.
To Make the Croque Madame Sandwiches:
For each sandwich, spread one slice with mornay sauce, and the other slice with Dijon mustard. I like about 1.5 tbsp of Mornay per slice, and 1.5 tsp of Dijon per slice, but no need to be exact.
Add a few slices of ham to one of the bread slices, and about 1/4 cup of shredded gruyere to the other. Put the bread slices together to form sandwiches, then spread the outsides of both pieces of bread with softened butter, about 1.5 tsp each, but again, no need to be exact.
Heat a nonstick frying pan over medium heat and cook the sandwiches on each side for 2-3 minutes, until golden brown on each side.
Remove the sandwiches to a sheet pan, and preheat the oven broiler to high.
Spread about 2 tbsp of mornay sauce onto the top of each sandwich, and broil until the tops are golden brown and bubbly, and the sauce has seeped into the crispy bread, about 2 minutes.
Fry the eggs in the same frying pan that you grilled the sandwiches with, making sure to season them well with salt and pepper, until the white is set but the yolk is still runny, about 2 minutes.
Top each sandwich with a fried egg, then enjoy while hot!
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