Croque Madame Recipe

Make the Béchamel Sauce

In a small saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Once melted, whisk in the 2 tablespoons of all-purpose flour and cook for about 1 minute until it forms a paste (roux). Gradually whisk in the 1 cup of milk, stirring constantly until the sauce thickens, about 5 minutes. Season with nutmeg, salt, and black pepper. Remove from heat and set aside.

Prepare the Bread

Spread 1 tablespoon of unsalted butter on one side of each slice of sourdough bread. On the unbuttered side of one slice, layer half of the shredded Gruyère cheese, followed by the slices of ham, and then the remaining Gruyère. Top with the other slice of bread, buttered side up.

Cook the Sandwich

In a skillet over medium heat, place the sandwich and cook for about 3-4 minutes on each side until golden brown and the cheese is melted. Remove from the skillet and place on a plate.

Fry the Eggs

In the same skillet, add a little more butter if needed, and crack the 2 large eggs into the skillet. Fry them to your desired doneness (sunny-side up is traditional for a Croque Madame).

Assemble the Croque Madame

Place the cooked sandwich on a plate, add a generous amount of béchamel sauce on top, and place the fried egg on top of the béchamel. Serve immediately.