Croque Madame
Fancy Ham and Cheese
The ultimate ham and cheese sandwich, drowned in Mornay and topped with a runny egg. It’s breakfast for people who actually like themselves.
Prep: 15 minutesCook: 15 minutesServes 2
Mornay Sauce
| Item | Quantity |
|---|---|
| Unsalted Butter | 30g |
| All-Purpose Flour | 10g |
| Whole Milk | 240g (1 cup) |
| Cave Aged Gruyere Cheese | 60g (1/2 cup) |
| Aged Parmesan Cheese | 30g (1/3 cup) |
| Salt | 1 tsp |
| White Pepper | a pinch |
| Nutmeg | 1/4 tsp |
Steps
- Heat small sauce pan over medium heat.
- Melt the butter then add the flour.
- Stir to combine and cook for about 1 minute.
- Add the milk.
- Bring to a simmer and reduce heat to low.
- Add the cheeses and stir to melt.
- Remove from heat and stir in the salt, white pepper, and nutmeg.
Croque Madame Assembly
| Item | Quantity |
|---|---|
| Bread | 4 slice |
| Butter | 45g |
| Very thinly sliced Black Forest ham | 8 slice |
| Unaged Gruyere cheese | 4 slice |
| Eggs | 2 count (100g) |
| Chives— minced | 1 tbsp |
| Salt— pinch | |
| Black pepper— for garnish |
Steps
- Cut bread into ¾”/2cm slices (or buy texas toast style pre-sliced).
- Preheat large saute pan over medium heat and another nonstick pan over medium-low.
- Preheat oven to 375F/190C.
- Add 3-4Tbsp butter to the nonstick pan to melt. Brush to coat both sides of bread slices.
- Transfer the bread into preheated saute pan to toast for 1 minute, pressing down with a spatula for max contact.
- Flip to second side and add 2 slices of ham on each piece of toast, then top the ham with a piece of gruyere on each piece of toast.
- While second side toasts, add the eggs into the nonstick pan that your melted butter was in (over medium heat), seasoning with a pinch of salt. Cook for 20-30 seconds.
- Load the nonstick egg pan and the saute pan with toast into preheated oven for about 1 minute.
- Egg is done when white is set and yolk is still gooey. Toast is finished when cheese is fully melted.
- Combine melty sides of toast (cheese in the middle). Top with warm mornay sauce, the cooked egg, and garnish with minced chives and black pepper.
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