Croque Madam
Croque Madame might sound fancy, but when you break it down, it’s just a well executed melty ham and cheese sandwiched between two slices of thick toasty bread, topped with cheese sauce and a runny egg.
Ingredients
- 40-50 g or 3-4 tbsp Butter
- Very thinly sliced black forest ham, 4 pieces per sandwich
- 2 slices unaged gruyere, per sandwich
- Salt
- Chives, minced
- Black pepper
MORNAY:
- 30 g or 2Tbsp butter
- 10 g or 1.25Tbsp ap flour
- 240 g or 1c milk
- 60 g ½-2/3c cave aged gruyere, shredded
- 30 g or 1/3c aged parm, ground
- 5 g or 1tsp salt
- Pinch white pepper
- 1/4 tsp grated nutmeg, just a few grates
Instructions
- Cut bread into ¾”/2cm slices (or buy texas toast style pre-sliced) and preheat oven to 375F/190C.
- Preheat large saute pan over medium heat.
- Heat another nonstick pan over med-low. Add 3-4Tbsp butter to melt. Brush melted butter to coat both sides of bread slices then transfer bread into preheated large saute pan to toast for 1min – press down with a spatula for max contact and browning.
- Flip bread to second side and add 2 slices of ham on each piece of toast, top the ham with a piece of gruyere on each piece of toast.
- While second sides of bread toast, add egg into the nonstick that you melted butter in (over med heat) and season with pinch of salt. Cook for 20-30sec then load nonstick egg pan and the saute pan with toast into preheated 375F/190C oven for about 1 min.
- Egg is done when white is set and yolk is still gooey. Toast is finished when cheese is fully melted. Combine melty sides of toast (cheese in the middle).
- To finish, top with warm mornay sauce, the cooked egg, and garnish with minced chives and black pepper.
MORNAY:
- Heat small sauce pan over med. Melt butter then add flour. Stir to combine and cook for about 1min.
- Add milk. Bring to simmer and reduce heat to low. Add cheeses and stir to melt.
- Remove from heat & stir in salt, white pepper, & nutmeg.
- Warm and stir over low heat to loosen before use.
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