Croque Madame Recipe

Make roux and add milk

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs flour and whisk continuously for 1 to 2 minutes until the mixture becomes pale gold and loses its raw flour smell (this is a blond roux).

Incorporate milk

Gradually pour in 2 cups whole milk in a slow steady stream while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Keep the heat at medium-low to avoid scorching.

Season béchamel

Remove from heat and stir in 1 tsp Dijon (optional), 1 tsp ground black pepper, 3 tsp salt, and 1 tsp grated nutmeg. Taste and adjust seasoning. If sauce is too thick, whisk in up to 2 tbs milk to reach a spreadable consistency.

Finish with cheese

Stir 1/2 cup of the grated Gruyère into the béchamel until melted and smooth. Reserve the remaining Gruyère for topping the sandwiches.

Prepare bread and mustard

Lay out 6 slices of rustic bread. Spread about 2 tsp Dijon mustard evenly onto one side of 3 slices (the ‘bottom’ slices).

Build sandwiches

Place 2–3 slices of ham on each mustard-coated slice. Spoon about 1/3 cup béchamel over the ham, then sprinkle about 1/4 to 1/3 cup grated Gruyère onto the béchamel. Top each with the remaining bread slices to close the sandwiches.

Butter and grill

Spread softened butter (about 1/2 tbs) on the top of each sandwich slice and on the outer sides you will grill. Heat a large skillet or griddle over medium heat. Place sandwiches butter-side-down and cook 3–4 minutes until golden brown and crisp, pressing gently with a spatula. Flip, butter the now-top side, and cook another 3–4 minutes until the second side is golden and the cheese inside is melted.

Add béchamel and finish under broiler

Preheat broiler to high. Place grilled sandwiches on a rimmed baking sheet. Spoon remaining béchamel evenly over the top of each sandwich (about 2–3 tbs each). Sprinkle the remaining 1 to 1 1/2 cups grated Gruyère evenly across the sandwiches. Broil 2–4 minutes, watching closely, until the cheese is bubbly and browned to your liking.

Make the salad

In a bowl combine 4 cups mixed salad greens, 2 tsp extra virgin olive oil, 1 tsp red wine vinegar, 1 tsp salt, and 1 tsp black pepper. Toss lightly and set aside. Dress just before serving if you prefer the greens less wilted.

Fry the eggs

In a nonstick skillet over medium heat, add 1 tsp butter or a light coating of oil. Crack 4 large eggs and cook to sunny-side-up: cook until whites are set but yolks remain runny, about 2–3 minutes. For slightly set tops without flipping, cover the skillet for 20–30 seconds. Season each egg with a pinch of salt and pepper.

Assemble plate

Place each finished Croque (hot from the broiler) on a plate, top each sandwich with one sunny-side-up egg. Serve immediately with a portion of mixed greens on the side.