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Brioche Madame Recipe

Name: La Parisienne French Bakerys Brioche Madame Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf or brioche slices; 2 tbs unsalted butter (softened); 8 slices thinly sliced ham (deli-style, not too thick); 1.5 cups Gruyère cheese (or Emmental), grated; 2 tsp Dijon mustard; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1 tsp freshly grated nutmeg; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cups Gruyère cheese (reserve for topping), grated; 4 large eggs; 2 tsp unsalted butter (for frying eggs); 0.25 tsp salt (for eggs); 0.125 tsp black pepper (for eggs); 1 tbs chopped fresh parsley or chives

Inspired by La Parisienne French Bakery

Time35m

Serves4

Make Brioche Madame Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brioche bread (for sandwich)

8 slices brioche loaf or brioche slices

2 tbs unsalted butter (softened)

Filling

8 slices thinly sliced ham (deli-style, not too thick)

1 1/2 cups Gruyère cheese (or Emmental), grated

2 tsp Dijon mustard

Béchamel sauce (for topping)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

1 tsp freshly grated nutmeg

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 cups Gruyère cheese (reserve for topping), grated

Fried egg topping

4 Large eggs

2 tsp unsalted butter (for frying eggs)

1/4 tsp salt (for eggs)

1/8 tsp black pepper (for eggs)

Finishing & garnish

1 tbs chopped fresh parsley or chives

Method

Brioche bread (for sandwich)

Preheat the oven to 400°F (200°C) on the broil/grill setting (or use conventional oven if no broil). Lightly spread about 1/2 teaspoon of softened butter on one side of each brioche slice.

Arrange four slices butter-side-down on a baking sheet — these will be the bottom halves. Top each with a thin layer (about 1/2 tsp) of Dijon mustard.

Filling

On each mustard-spread slice place two slices of ham, folding as needed to cover the bread evenly. Sprinkle about 3 tablespoons of grated Gruyère over the ham on each sandwich (reserve 1/2 cup Gruyère for the béchamel topping).

Top each with the remaining brioche slices, butter-side-up, to form four closed sandwiches.

Béchamel sauce (for topping)

Make the béchamel

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. When it foams but before it browns, add 2 tablespoons flour and whisk continuously to form a smooth roux, cooking 1–2 minutes to remove raw flour taste but do not let it brown.

Gradually whisk in 1 cup of whole milk in a slow stream to avoid lumps. Continue whisking until the sauce thickens and is smooth, about 3–5 minutes. If it becomes too thick, add a tablespoon of milk at a time to reach a creamy but pourable consistency.

Season the béchamel with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4–1/2 teaspoon freshly grated nutmeg (adjust to taste). Stir in 1/2 cup grated Gruyère until melted and smooth. Remove from heat.

Taste and adjust salt/pepper. Keep the sauce warm while preparing the eggs and broiling the sandwiches.

Assemble and brown

Place the closed sandwiches on the baking sheet. Spoon or ladle about 2–3 tablespoons of the warm béchamel onto the top of each sandwich, spreading slightly to cover most of the top. Sprinkle a little extra grated Gruyère if desired for a browned crust.

Slide the baking sheet under the broiler (about 4–6 inches from heat) for 2–4 minutes, watching constantly, until the béchamel bubbles and the cheese topping is golden brown. If using a conventional oven, bake at 425°F (220°C) for 6–8 minutes until golden.

Fried egg topping

While the sandwiches are browning, heat a large nonstick skillet over medium-low heat. Add 2 teaspoons unsalted butter and let it melt and foam without browning.

Crack eggs into the skillet, keeping the yolks intact. Cook gently until whites are set but yolks remain runny, about 3–4 minutes for medium; cover the pan for 20–30 seconds if whites need finishing. Season each egg with a pinch of salt and pepper.

If you prefer firmer yolks, cook an extra 1–2 minutes or baste the eggs with hot butter from the pan.

Finishing & serve

Remove the broiled sandwiches from the oven. Using a spatula, transfer each to a serving plate.

Top each sandwich with one fried egg. Spoon any remaining béchamel from the baking sheet over the egg and around the sandwich if desired.

Garnish with chopped parsley or chives and serve immediately while hot so the runny yolk mixes with the béchamel and melted cheese.