Bring a taste of France home.
3 tbsp All-purpose flour
3 tbsp Unsalted butter
1 1/2 cups Milk
1 cup Grated gruyere cheese
Pinch of grated nutmeg
Salt & pepper, to taste
8 Slices of sourdough bread
6 tbsp Unsalted butter, softened, divided
2 tbsp Dijon mustard
12 oz Thinly sliced ham
1 3/4 cup Grated gruyere cheese
4 Large eggs
Chopped chives, for garnish
Place two baking sheets in the oven and preheat the oven to 425 degrees F.
Make the Cheese Sauce:
Melt the butter in a small saucepan over medium heat. Add the flour and stir continuously for about 2 minutes to start cooking the flour but not brown it. Whisk in the milk gradually, making sure there are no lumps. Add the nutmeg. Bring to a simmer and cook until thickened, stirring occasionally, 3 to 5 minutes. Remove from heat and stir in the gruyere to melt. Season with salt and pepper to taste. Let cool slightly.
Assemble the Sandwich:
Meanwhile, use 4 tablespoons of the softened butter to spread on each slice (one side only). Flip 4 of the slices over and spread a thin layer of Dijon mustard on them. Top with a layer of the cheese sauce (about 2 tablespoons per slice). Next add a layer of ham and a layer of gruyere, using all of the ham and 1 cup of the gruyere. Top with a second slice of bread, buttered-side up.
Remove the baking sheets from the oven and place the sandwiches on one of them and place the second hot baking sheet on top. Bake until the cheese is melted and the bread is toasted golden brown on both sides, 8 to 10 minutes.
Remove the top baking sheet and spread more of the cheese sauce on top of the sandwich, covering the edges of the bread. Sprinkle the remaining gruyere on top. Turn on the broiler and broil the sandwiches until the cheese is melted on top and golden brown, 1 to 2 minutes.
Fry the Eggs:
Meanwhile, heat the remaining 2 tablespoons butter in a large non-stick skillet over medium heat. Crack the eggs into the skillet, spacing them apart. Fry the eggs until the whites are cooked through but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper. Top each sandwich with a fried egg and garnish with chives, if using. Serve with a fork and knife.
A classic croque madame is like an American breakfast sandwich on steroids. Ham and cheese are layered between two slices of thick, toasty bread and topped with a creamy cheese bechamel sauce. It's taken over the top with a fried, runny egg.
Prep Time: 20 minutes
Cook Time: 25 minutes