Ladies and gentlemen, may I proudly present to you the queen of comfort food, the Croque Madame.
- 8 slices rustic sourdough (for a more traditional sandwich, substitute with brioche or a softer bread)
- ½ pound sliced ham
- 12 oz. Gruyère, shredded
- 3 tbsp. softened butter
- 4 eggs
- 1 recipe Béchamel Sauce (see below)
- Preheat oven to 375 degrees and line a baking sheet with parchment or foil.
- Heat a large skillet over medium heat. Spread butter on four slices of bread and place butter side down into pan. Divide ham and ¾ of the Gruyère onto bread and top each with remaining bread. Butter the top side and flip once bottom is golden brown. Cook until golden brown and transfer to baking sheet.
- Top with Béchamel and remaining cheese, carefully ensuring that the tops are covered. Bake until golden brown and cheese is bubbling.
- While sandwiches are in the oven, wipe pan clean and melt ½ tbsp. butter over low heat, crack eggs and gently cook until whites are set but yolks are still soft.
- Transfer sandwiches to plate and top each sandwich with an egg. Serve immediately.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup milk, warm
- Dash of nutmeg
- Salt & pepper to taste
- Over medium low heat, melt butter in a sauce pan. When lightly bubbling, add flour and whisk to remove lumps. Cook for 1-2 minutes, making sure not to develop any color.
- Add milk and continue to stir as sauce thickens. Lower heat and hook for 3-4 minutes. Add nutmeg, salt and pepper and season to taste.
- Transfer sauce to bowl and set aside to cool.