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Restaurants›Wally's Grill & Drafthouse›Croque Madame Croissant Recipe

Croque Madame Croissant Recipe

Name: Wally's Grill & Drafthouses CROQUE MADAME CROISSANT Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 item large buttery croissants; 8 slice thin-sliced ham (Black Forest or similar); 2 cups Fontina cheese, shredded; 2 tbs unsalted butter (for grilling); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 1 tbs heavy cream; 1 cups Gruyère cheese, grated; 1 tsp Dijon mustard; 1 tsp nutmeg, freshly grated; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 lb Yukon Gold or red potatoes, medium, cut into 1/2-inch cubes; 2 tbs vegetable oil (for frying/pan-frying); 1 tbs unsalted butter; 0.5 item onion, small, finely chopped; 1 tsp garlic, minced; 1 tbs fresh parsley, chopped; 0.75 tsp salt; 0.5 tsp black pepper; 4 item large eggs; 1 tbs unsalted butter (for frying eggs); 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs chopped chives or parsley (optional garnish); 0 to taste hot sauce or Dijon (optional, to serve)

Inspired by Wally's Grill & Drafthouse

Time45m

Serves4

ham, fontina, mornay sauce, over-easy egg on a grilled croissant served with fried potatoes

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Ingredients

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For the croissant sandwiches

4 item large buttery croissants

8 slice thin-sliced ham (Black Forest or similar)

2 cups Fontina cheese, shredded

2 tbs unsalted butter (for grilling)

For the Mornay sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1 tbs Heavy cream

1 cups Gruyère cheese, grated

1 tsp Dijon mustard

1 tsp nutmeg, freshly grated

1 tsp kosher salt

1 tsp Black pepper, freshly ground

For the fried potatoes

1 lb Yukon Gold or red potatoes, medium, cut into 1/2-inch cubes

2 tbs vegetable oil (for frying/pan-frying)

1 tbs Unsalted butter

1/2 item onion, small, finely chopped

1 tsp Garlic, minced

1 tbs Fresh parsley, chopped

3/4 tsp Celtic sea salt

1/2 tsp black pepper

For the eggs

4 item Large eggs

1 tbs unsalted butter (for frying eggs)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing

1 tbs chopped chives or parsley (optional garnish)

0 to taste hot sauce or Dijon (optional, to serve)

Method

For the Mornay sauce

Place a medium saucepan over medium heat and melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking, 1–2 minutes until it smells slightly toasty but not browned.

Gradually whisk in 1 cup whole milk and 1 tablespoon heavy cream, smoothing any lumps. Bring to a gentle simmer while whisking; the sauce will thicken in 3–5 minutes.

Reduce heat to low. Whisk in 1 cup grated Gruyère and 1 teaspoon Dijon mustard until fully melted and the sauce is glossy. Season with 1 teaspoon kosher salt, 1 teaspoon freshly grated nutmeg, and 1 teaspoon freshly ground black pepper. Keep warm over the lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons milk.

For the fried potatoes

Place a large skillet over medium-high heat and add 2 tablespoons vegetable oil and 1 tablespoon butter. When shimmering, add 1 pound diced potatoes in a single layer (work in batches if needed).

Cook, undisturbed, 4–5 minutes until the undersides brown. Stir and continue to cook, stirring occasionally, 8–10 minutes until potatoes are tender and crisped on the edges.

Add 1/2 small finely chopped onion and 1 teaspoon minced garlic to the pan; cook 2–3 minutes until softened and fragrant. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1 tablespoon chopped parsley. Keep warm and lightly cover while finishing other components.

For the croissant sandwiches

Preheat a griddle or large skillet over medium heat. Slice 4 large croissants horizontally, keeping bases intact if you prefer (or split fully).

Spread a light layer of butter (about 2 tablespoons divided) on the outside cut faces of each croissant for grilling.

Layer inside each croissant base: 2 slices ham and about 1/2 cup shredded Fontina (divide equally among 4 croissants). Spoon about 2 tablespoons of the warm Mornay sauce over the cheese in each sandwich (reserve remaining Mornay to top later). Close the croissants and press lightly.

Place sandwiches butter-side down on the preheated griddle. Grill 2–3 minutes until golden brown, then flip and grill the other side 1–2 minutes until the cheese melts and both sides are crisp and golden. Transfer to a baking sheet and keep warm in a low oven (200°F / 95°C) if needed.

For the eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Crack 4 large eggs into the pan, spacing them so they do not touch.

Cook until the whites are set but the yolks remain runny, about 2–3 minutes for over-easy. Season the whites with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Carefully flip each egg and cook 15–30 seconds just to seal the top (for over-easy); remove from heat and keep warm.

Assembly and finishing

Place each grilled croissant on a plate. Spoon an additional 1–2 tablespoons of Mornay sauce over the top of each sandwich, letting it cascade into the seams.

Top each croissant with one over-easy egg. Garnish with chopped chives or parsley and a grind of black pepper. Serve immediately with a generous portion of the fried potatoes on the side and optional hot sauce or extra Dijon at the table.