Croque Madame Recipe

Prepare bread

Lightly butter one side of each brioche slice with the softened unsalted butter. The buttered sides will be the exterior for grilling to achieve a golden crust.

Assemble sandwiches

Place two slices of brioche buttered-side down. Divide the Italian ham evenly across the two bottom slices (4 slices ham per sandwich). Sprinkle about half of the grated Etivaz Gruyère (roughly 3/4 cup) over the ham. Top with the remaining brioche slices, buttered side up.

Toast briefly

Heat a large nonstick or cast-iron skillet over medium heat. Place the assembled sandwiches in the skillet and toast 2–3 minutes per side until golden brown and the cheese inside begins to melt. Remove and set aside on a tray.

Make roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is pale and fragrant but not browned.

Add milk and seasonings

Gradually whisk in 300 ml whole milk in a slow stream to avoid lumps. Continue whisking and bring the sauce to a gentle simmer. Cook 3–4 minutes until slightly thickened.

Finish sauce

Stir in 1/2 teaspoon Dijon mustard, 1/8 teaspoon freshly grated nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and whisk in 1/2 cup grated Etivaz Gruyère until melted and smooth. Taste and adjust seasoning.

Assemble with sauce

Preheat the oven broiler (grill) to high. Place the toasted sandwiches on a baking sheet. Spoon or pour a generous layer of the warm Mornay sauce over the top of each sandwich, spreading to the edges. Sprinkle the remaining 3/4 cup grated Etivaz Gruyère evenly on top of the sauce.

Broil to gratin

Place the baking sheet under the broiler 6–8 cm (2–3 inches) from the heat source. Broil 2–4 minutes until the cheese is bubbling and golden-brown. Watch carefully to avoid burning. Remove from oven.

Fry eggs

While the sandwiches are under the broiler, heat a small nonstick skillet over medium–low and melt 1 teaspoon butter. Crack the eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season lightly with 1/8 teaspoon sea salt and a pinch of freshly ground black pepper.

Finish and plate

Place one fried egg on top of each gratinéed sandwich. If using fresh truffle, thinly shave over the egg and cheese (add the fresh truffle at +£4 as a garnish to taste). Serve immediately so the egg yolk runs into the sandwich when cut.