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Croque – Madame

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Croque – Madame

La Cuisine Geraldine.fr
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Ingredients Method

Ingredients
  

  • For the béchamel
  • 1 1/2 tbsp unsalted butter 20 g
  • 2 1/2 tbsp all-purpose flour 20 g
  • 1 cup whole milk 250 ml cold
  • 1 pinch of nutmeg
  • Salt and pepper
  • For the Croque-Madame
  • 4 slices of sandwich bread or brioche or sourdough
  • 2 slices cooked ham
  • 1 cup grated Gruyère cheese 100 g or Swiss/white cheddar
  • 2 tablespoons Dijon mustard wholegrain
  • 2 eggs
  • 1 tbsp butter optional, for skillet browning
  • 1 tbsp fresh chives finely chopped (for decoration)

Method
 

Make the béchamel sauce
  1. Melt the butter in a saucepan. Whisk in the flour and cook 1 minute. Slowly pour in the milk, whisking until smooth.
  2. Cook 5–7 minutes until thickened. Season with salt, pepper, and nutmeg. Set aside.
Assemble the Croque-Madame
  1. Preheat the oven to 410°F (210°C, convection) or 425–445°F (220–230°C, regular oven).
  2. Spread mustard on 2 slices of bread.
  3. Spread béchamel on the two remaining slices and close the croques (béchamel on the inside).
  4. Place on a parchment-lined baking sheet. Spread béchamel on top, sprinkle with cheese, and bake 15–20 minutes until golden.
  5. In the meantime, cook the fried eggs in a hot skillet with a little butter, keeping the yolk runny.
  6. Remove the croques from the oven, place an egg on each, and serve right away with a green salad. Sprinkle with freshly ground black pepper and a few chopped chives for decoration.
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