Croque Madame Toast Recipe

Prepare bread

Preheat oven to 425°F (220°C). Lightly butter one side of each sourdough slice. On the unbuttered side of two slices, spread 1 tsp Dijon mustard each. Arrange 4 slices of ham evenly on the mustarded slices, then top each with a provolone slice. Close sandwiches with the remaining two slices, buttered side out.

Toast base

Heat a large ovenproof skillet over medium heat. Place the assembled sandwiches, buttered side down, and cook until golden (about 2–3 minutes). Flip and cook 1–2 minutes more to lightly brown the other side. Transfer the skillet to the preheated oven and bake 3–4 minutes to warm through. Remove and set aside on a baking sheet.

Make béchamel

While sandwiches are in the oven, melt 2 tbs butter in a small saucepan over medium-low heat. Add 2 tbs flour and whisk constantly to form a smooth roux; cook 1–2 minutes without browning. Gradually whisk in 1 cup warmed milk in a thin stream, keeping the mixture smooth. Bring to a gentle simmer, whisking so it thickens to a pourable sauce that coats the back of a spoon (about 3–5 minutes). Remove from heat and stir in 3 oz grated Gruyère (or provolone), 1 tsp salt, 1/2 tsp black pepper, and 1 tsp nutmeg. Taste and adjust seasoning.

Top sandwiches

Place the warmed sandwiches on a rimmed baking sheet. Spoon or ladle a generous amount of béchamel over the top of each sandwich, spreading to cover. Sprinkle an additional small handful (about 1–2 tbs each) of grated cheese on top of the béchamel for gratin.

Gratin

Switch oven to broil (or keep at high 425°F if no broiler). Place the baking sheet under the broiler about 6–8 inches from the heat source and broil until the béchamel bubbles and the top is golden brown, 2–4 minutes. Watch closely to avoid burning. Remove from oven and let rest 1 minute.

Fry eggs

While the béchamel is finishing under the broiler, heat a nonstick skillet over medium-low and add 2 tsp olive oil or butter. Crack 4 eggs into the skillet, cooking sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds. Season eggs with a pinch of salt and a little black pepper.

Top and garnish

Using a spatula, place one fried egg on top of each finished Croque Madame. Sprinkle finely snipped chives over the eggs and the béchamel. Serve immediately so the yolk runs into the sandwich when cut.

In a medium bowl whisk together 2 tsp olive oil, 1 tsp lemon juice (or vinegar), 1/4 tsp salt and a pinch of pepper. Toss the mixed greens lightly with the dressing and divide onto two plates (or serve family-style). Place each Croque Madame beside the salad on the plate.