Croque Madame Recipe
two poached eggs / ham / Gruyere / roasted tomato / sunny eggs / Dijon Mornay sauce
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Ingredients
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For the Croque Madame
Method
Preparation
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Cut the tomatoes in half, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or until tender.
- 2
Make the Mornay Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk and bring to a simmer, stirring constantly. Once thickened, remove from heat and stir in the Gruyere cheese, Dijon mustard, salt, black pepper, and a pinch of nutmeg. Set aside.
- 3
Poach the Eggs
In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 4
Assemble the Croque Madame
Butter one side of each slice of bread. On the unbuttered side, layer ham and a slice of Gruyere. Top with another slice of bread, buttered side up. Heat a skillet over medium heat and cook the sandwich until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.
Assembly
- 5
Final Touch
Place the toasted sandwich on a plate, top with a poached egg, and spoon the Dijon Mornay sauce generously over the top. Serve alongside the roasted tomatoes.