Croque Madame Recipe

Warm the milk in a small saucepan or in the microwave until hot but not boiling; set aside.

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs flour and whisk continuously to form a smooth roux. Cook for 1–2 minutes without browning to remove raw flour taste.

Gradually pour the warm milk into the roux in a slow, steady stream while whisking constantly to prevent lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 4–6 minutes.

Reduce heat to low, stir in 1 tsp freshly ground black pepper, 3 pinches (about 3) salt, and 1 tsp freshly grated nutmeg. Stir in 1 cup grated Gruyère off the heat until melted and smooth. Keep béchamel warm on very low heat, stirring occasionally. If it becomes too thick, whisk in a tablespoon of hot milk.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.

Lightly toast or grill 6 slices of sunrise French loaf until just golden on both sides (you can use a skillet or toaster). This prevents the bread from becoming soggy from the béchamel.

Spread about 2 tsp Dijon mustard evenly over 3 of the toasted bread slices (these will be the bottoms).

Place 2–3 slices cotto prosciutto on each mustard-spread slice (divide the 8 slices across 3 sandwiches; you can overlap slightly).

Sprinkle about 1/3 cup grated Gruyère over the ham on each sandwich (reserve 1 cup for béchamel topping already included in béchamel ingredient).

Top each with the remaining toasted bread slices to form 3 closed sandwiches. Butter the top of each sandwich lightly with softened butter (about 2/3 tbs per sandwich) to help browning.

Place sandwiches on the prepared baking sheet. Spoon or ladle a generous 1/3–1/2 cup of warm béchamel over the top of each sandwich, spreading it almost to the edges. Sprinkle an additional handful (about 1/3 cup) of grated Gruyère over the béchamel on each sandwich.

Bake in the preheated oven for 8–10 minutes until béchamel is bubbling and cheese on top is melted. For a browned, gratinéed top, turn the oven to broil and broil 1–2 minutes, watching carefully to avoid burning—cheese should be golden brown.

While sandwiches bake, heat a large nonstick skillet over medium-low heat and add 2 tsp olive oil or butter. Crack 4 large eggs into the skillet (work in batches if necessary), keeping yolks intact for sunny-side-up.

Cook eggs gently until whites are set but yolks remain runny, about 3–4 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. If necessary, cover the pan briefly (30–60 seconds) to finish whites without overcooking yolks.

When sandwiches are out of the oven and tops are bubbly and golden, transfer each to a warm plate and carefully top each sandwich with one sunny-side-up egg.

Serve immediately so the runny yolk breaks into the béchamel and cheese when cut. Optionally garnish with a small pinch of chopped fresh parsley or a crack of black pepper.