Croque Madame

Ingredients

• 30 g Butter (For the béchamel)
• 30 g Plain flour (All-purpose flour)
• 300 ml Milk
• 40 g Gruyère cheese (Grated; for the béchamel)
• 1 Egg yolk (For the béchamel)
• Nutmeg (A pinch)
• Salt (To taste)
• Black pepper (To taste)
• 2 slices Sourdough bread (Thick slices)
• Dijon mustard (Enough to spread over both slices; estimated 2 teaspoons)
• Ham off the bone (1 packet, thinly sliced; quantity not specified in the source, estimated at 150 g)
• 60 g Gruyère cheese (Grated, extra for filling and topping; in addition to the cheese used in the béchamel)
• 10 g Butter (For toasting the sandwich; use a knob as needed)
• 1 Egg (For frying; keep the yolk soft)
• 5 g Butter (A small knob for frying the egg)
• 5 g Chives (To finish, chopped or snipped)

Steps

1. 1

   Melt 30 g butter in a small saucepan over medium heat. Add the flour and whisk it into the butter. Cook for about 1 minute, stirring continuously, until the mixture smells slightly nutty but has not browned.

2. 2

   Slowly whisk in the milk a little at a time, keeping the mixture smooth and scraping around the edges of the pan. Continue cooking and whisking until the béchamel is thick and glossy.

3. 3

   Add the first portion of grated Gruyère and stir until melted. Remove the saucepan from the heat.

4. 4

   Add the egg yolk to the warm béchamel and whisk until fully incorporated and glossy. Season with a pinch of nutmeg, salt, and black pepper. Set the sauce aside.

5. 5

   Spread Dijon mustard over one side of each sourdough slice. Layer the ham over one slice, then scatter some of the extra grated Gruyère over the ham.

6. 6

   Drizzle a little béchamel over the filling, then place the second slice of bread on top to close the sandwich. Avoid using all the sauce at this stage; reserve enough for the topping.

7. 7

   Melt the pan-toasting butter in a skillet over medium heat. Place the sandwich in the skillet and toast for 1–2 minutes per side, turning carefully, until both sides are lightly browned and crisp.

8. 8

   Transfer the toasted sandwich to a baking sheet or oven-safe pan. Spoon the remaining béchamel over the top and cover it with the rest of the grated Gruyère.

9. 9

   Place the sandwich in a hot oven, then finish it under the grill/broiler until the cheese is deeply golden, bubbling, and lightly browned. Watch closely so the topping does not burn.

10. 10

    While the sandwich is under the grill, melt the small knob of butter in a separate pan. Crack in the egg and fry until the white is set while the yolk remains soft. Season with salt and pepper.

11. 11

    Remove the sandwich from the oven and place the fried egg on top. Finish with chives and serve immediately.

Notes

The source does not specify an oven temperature; use a hot oven, approximately 220°C/425°F, followed by a hot grill/broiler. The amount in the ham packet and the quantities described as a handful, a knob, or to taste are estimated. Serve immediately while the bread is crisp, the cheese is bubbling, and the egg yolk is soft.

Nutrition per serving

• main
• French
• sandwich
• comfort food
• baked
• grilled
• high-protein