Croque-madame Recipe

Make roux

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add 1 tbsp all-purpose flour and whisk continuously for 1 minute to cook the raw flour taste without browning.

Add milk

Slowly pour in 3 tbsp whole milk while whisking to avoid lumps. Continue whisking until the sauce thickens to a smooth, pourable consistency, about 1–2 minutes.

Season béchamel

Stir in 1 tsp Dijon mustard, a pinch of freshly grated nutmeg, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Remove from heat and set aside; the sauce should be thick but spreadable.

Preheat

Preheat oven broiler to high (or a cast-iron skillet over medium-low if you prefer stovetop finishing).

Butter bread

Lightly butter one side of each sourdough slice with the 1 tbsp unsalted butter from the Sandwich section (spread on the outside for grilling).

Assemble sandwich

Place two slices buttered-side down on a cutting board. Evenly spread about half of the béchamel sauce on the unbuttered sides of both slices (reserve remaining béchamel). On one slice, layer the 3 slices of ham evenly, then top with the 3 oz mozzarella. Close the sandwich with the second slice, buttered side up.

Grill or toast

Heat a skillet over medium heat. Place the sandwich in the skillet and cook until the bottom is golden, about 3–4 minutes. Press gently with a spatula, then flip and cook the other side 3–4 minutes until golden and cheese begins to melt. Alternatively, place on a baking sheet and broil 1–2 minutes per side until crisp and cheese is soft.

Top with béchamel and broil

Transfer the grilled sandwich to a baking sheet. Spoon the reserved béchamel over the top of the sandwich, spreading to cover. Sprinkle a little extra mozzarella if desired (optional). Place under the broiler for 1–2 minutes until the béchamel is bubbling and lightly browned. Watch closely to prevent burning.

Fry eggs

While the sandwich is under the broiler, heat 1 tsp olive oil or butter in a small nonstick skillet over medium-low. Crack 2 large eggs and cook sunny-side up until the whites are set but yolks remain runny, about 3–4 minutes. Season lightly with salt and pepper.

Assemble Croque-Madame

Remove the sandwich from the oven. Carefully place the sunny-side eggs on top of each sandwich (one egg per sandwich if making two sandwiches; for this recipe with 2 slices, split to serve one sandwich with one egg and save extra egg as desired). Garnish with 1 tsp chopped parsley if using. Serve immediately so the runny yolk spills into the sandwich when cut.