Ham and Cheese Sandwich with Egg — Croque Madame
The grander sibling of the croque monsieur, ham and Gruyère under a nutmeg béchamel crowned with a crisp-edged fried egg.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 160g Gruyère and 40g Comté. Chop 2 tsp parsley and 1 tsp chives. Whisk 2 tsp olive oil, 1 tsp lemon juice, and salt flakes together. Have all ingredients measured and ready.
Build 1
Melt 40g butter in a medium pan over medium heat, whisk in 40g flour, cook 1 minute without colouring. Gradually whisk in 400ml warm milk until smooth, simmer 3 minutes until thick enough to coat a spoon. Off heat, stir in nutmeg, salt, white pepper, and 40g Gruyère until melted.
Build 2
Butter one side of each of the 4 brioche slices. Spread 1 tsp Dijon mustard thinly on the unbuttered side of two slices. On each, layer 40g Gruyère, folded ham, then 20g Gruyère. Close each sandwich with a second slice, butter-side out. Spoon half the béchamel over the top of each, scatter remaining Gruyère and Comté between them.
Bake
Place sandwiches on a baking tray at 200°C for 14 to 16 minutes until tops are deep golden and sauce bubbles. While sandwiches bake, melt 20g butter in a medium non-stick pan over medium heat, crack in both eggs, fry 2 to 3 minutes until whites are set and edges are lacy, basting with butter to just set the yolk tops.
Toss
Toss 160g mixed salad leaves with the whisked olive oil, lemon juice, and salt flakes until evenly coated.
Rest and plate
Rest the croque madames 1 minute on the baking tray. Lay one fried egg on top of each, scatter parsley and chives. Serve with cornichons and dressed salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.