Croque Madame
Croque Madame
I’ve been waiting a lifetime to try this sandwich. I recently went to Paris for a week and this was the first thing I ate at a small cafe when I got there. The Croque Madame is a decadent, classic French sandwich consisting of ham, gruyere, and Mornay sauce(which is a cream sauce made with gruyere), topped with a fried egg. Without the fried egg, the sandwich is called a Croque Monsieur. It was everything that I expected. Rich, creamy, cheesy, and artery clogging. Seriously one of the best sandwiches I’ve ever eaten, period.
Ingredients
Mornay Sauce
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup whole milk
- 1/4 cup gruyere cheese grated
- 1/4 tsp nutmeg
- salt and pepper to taste
Sandwich
- 2 tbsp butter divided
- 2 slices French loaf bread
- 1/4 cup gruyere cheese grated
- 2 slices ham
- 1 tbsp dijon mustard
- 1 large egg
- 1 tbsp chives finely chopped
Instructions
- Over medium heat in a small pot, whisk together the butter and flour. Cook for 1 minute.
- Pour in the milk. Whisk over low heat for 3 minutes until thickened.
- Take off the heat and whisk in the gruyere, salt, pepper, and nutmeg. Set aside.
- Melt 1 tbsp of butter in a skillet. Toast only 1 side of the slices of bread for 4 minutes.
- Take out the bread for assembly. Spread the dijon must on one piece of the bread; the other with half of the Mornay sauce.
- Place half of the gruyere on the Mornay sauce, followed by the slices of ham.
- Put the slice of bread with the dijon on top of the ham; mustard side down. Spread the rest of the Mornay sauce on top of the bread, along with the rest of the gruyere.
- Bake on a baking pan in a preheated 400 degree oven for 10 minutes until the cheese is melted and gooey.
- While the sandwich is in the oven, melt 1 tbsp of butter in a small skillet over medium heat. Crack and egg and cook sunny side up force minutes until the whites are cooked through.
Top with the fried egg and chopped chives.
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