Croque Madame
Ingredients
8 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 bay leaf
1⁄2 teaspoon kosher salt
1⁄4 cup Parmesan cheese, grated
12 ounces gruyere cheese, shredded
8 slices sandwich bread of your choice
8 to 12 slices deli ham
1 tablespoon olive oil
4 eggs
Freshly ground black pepper
Instructions
1. Heat broiler.
2. To make béchamel sauce melt 2 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour begins to color. Stir in milk then add bay leaf. Cook, stirring occasionally, until mixture thickens, about 10 to 12 minutes. Remove bay leaf and stir in salt and Parmesan and gruyere. Let cool until ready to use.
2. Arrange 4 slices of bread on flat surface. Top each with 2 to 3 slices of ham. Spread a spoonful of sauce on top of each sandwich then top with remaining slices of bread.
3. Heat 3 tablespoons butter in large skillet. Add two sandwiches and brown on one side, about 2 minute. Flip sandwiches and brown on other side, about 2 more minutes. Transfer to baking sheet lined with parchment paper. Repeat process with remaining 3 tablespoons butter and 2 sandwiches.
4. Split the remaining béchamel sauce over top of 4 sandwiches then transfer baking sheet to broiler. Broil until the tops of sandwiches brown, 2 to 5 minutes.
5. Meanwhile, heat olive oil in skillet and fry the eggs to desired doneness. Place one egg on top of each sandwich then serve.
Comments
This recipe is from Kitchenette. I first heard about Croque Madames in high school French class. You can remember the difference between Croque Madames and Croque Monsieurs because women have eggs. Bad joke, right? But it works!
Lance and I really enjoyed these sandwiches but they were super filling. Next time, I would omit the top slice of bread and make these as open face half sandwiches. I.e., bread, ham, béchamel, and fried egg. I’m not sure if I’d toast the bread first or if I’d give it a few minutes in the skillet with nothing on top of it.