Croque Madame (d, E, G) Recipe
fried farm egg, shaved honey ham, classic mornay sauce, flaky croissant.
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Ingredients
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Croissant Base
Mornay Sauce
Filling
Method
Mornay Sauce Preparation
- 1
Make the Mornay Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for about 2 minutes until it forms a smooth paste (roux).
- 2
Add Milk and Cheese
Gradually pour in the whole milk while whisking to avoid lumps. Continue to whisk until the mixture thickens and begins to bubble. Remove from heat and stir in the grated gruyère cheese until melted and smooth. Add nutmeg, salt, and black pepper. Set aside.
Croque Madame Assembly
- 3
Prepare the Croissant
Preheat your oven to 375°F (190°C). Slice the flaky croissants in half lengthwise and place them on a baking sheet.
- 4
Layer the Ingredients
On the bottom half of each croissant, layer the shaved honey ham evenly. Spoon a generous amount of the Mornay sauce over the ham and then place the top half of the croissant back on.
Egg Preparation
- 5
Fry the Eggs
In a non-stick skillet, heat a small amount of oil or butter over medium heat. Crack the farm eggs into the skillet and cook until the whites are set and the yolks are still runny (about 3-4 minutes).
Final Assembly
- 6
Bake the Croque Madame
Place the assembled croissants in the oven and bake for about 10 minutes, or until golden brown and heated through. Remove from the oven.
- 7
Top with Fried Egg
Carefully place a fried egg on top of each croissant sandwich. Serve immediately, garnished with your choice of herbs if desired.