Croque Madame Recipe

Recette Croque Madame

Prep: 5 min

Cook: 25 min

Total: 30 min

Yield: 4 sandwiches

Ingredients:

• 6 ounces unsalted butter, divided
• 4 eggs
• 2 tablespoons flour
• 1 cup whole milk
• 1 bay leaf
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 cup grated Parmesan
• 8 slices of thick sourdough bread
• 8 to 12 slices of good quality ham (about 3/4 pound)
• 12 ounces Gruyere cheese, grated, divided
• Nonstick spray

Instructions:

1. Preheat the oven to broil.
   
   
2. Make the bechamel sauce as follows: Melt 1-ounce butter in a small saucepan over medium heat. Cook, stirring regularly, for 2 to 3 minutes, or until the flour and butter smell cooked. Allow it not to brown. Cook, stirring occasionally until the mixture thickens to the consistency of a soup, 10 to 12 minutes. Stir in the Parmesan after removing the bay leaf. Place in a basin to chill.
   
   
3. Arrange 4 slices of the bread on a flat surface. 2 to 3 slices of ham on top of each. Half of the Gruyere cheese and the bechamel sauce should be combined. Season as desired. Spread a dollop of the sauce on top of each slice of bread, then top with another slice of bread.
   
   
4. When the cast iron skillet is hot, add half of the remaining butter. Brown 2 of the sandwiches on one side for 2 minutes. Brown the opposite side for 2 minutes more. Repeat with the remaining butter and sandwiches on a baking sheet. Top the sandwiches with the remaining bechamel and the other half of the Gruyere cheese.
   
   
5. Remove any crumbs from the cast iron skillet and coat with nonstick cooking spray. Fill the skillet with 4 eggs, leaving a little space between each. (Alternatively, cook two at a time.) While the eggs are frying, place the sandwiches under the broiler for 1 to 2 minutes, or until the tops are golden brown. Season the eggs with salt and place one on top of each sandwich. Serve right away.