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. Have all ingredients measured and ready.
Build 1
Melt 40g butter in a small 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 slice, layer 40g Gruyère, folded ham, then 20g Gruyère. Close each sandwich with a second slice, butter-side out. Spoon half the béchamel over each top, scatter remaining Gruyère and Comté equally between both sandwiches.
Bake
Place both sandwiches on a baking tray at 200°C for 12 to 14 minutes until tops are deep golden and sauce bubbles. While sandwiches bake, melt 20g butter in a small 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 sandwich, scatter parsley and chives equally between both. Serve each with 4 cornichons and dressed salad alongside.
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