This Croque Madame Sandwich is a classic, a veritable cheese-fest for the discerning toastier fan. Many people prefer the eggless Croque monsieur, but what dish can't be improved with a fried egg on top?
Recette Croque Madame
Prep: 5 min
Cook: 25 min
Total: 30 min
Yield: 4 sandwiches
- 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
- Preheat the oven to broil.
- 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.
- 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.
- 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.
- 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.