Made this one for my family for Mother's Day! It's a great brunch dish, especially on home baked pain de mie (King Arthur Flour recipe). The toughest part is getting those eggs all cooked perfectly!
Croque Madame (Ham and Cheese With Fried Egg)
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top of it. This recipe first appeared in our April 2011 special Sandwich Issue with author Alex Lobrano's article Classic Combination: Ham and Cheese.
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Credit: Todd Coleman
SERVES 6
3 tbsp. unsalted butter
3 tbsp. flour
2 cups milk
12 oz. Gruyère, grated
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste Freshly grated nutmeg, to taste
12 ¾"-thick slices pain de mie or Pullman bread, toasted
6 tbsp. Dijon mustard
12 thin slices baked ham
2 tbsp. canola oil
6 eggs
Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6–8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.
Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2 slices ham and remaining Gruyère. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
Meanwhile, heat oil in a 12″ nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot.
See Four Different Ham and Cheese Sandwiches in the Gallery »
See Four Different Ham and Cheese Sandwiches in the Gallery »
