Croque Madame
30 minMakes 4
Open-faced ham and cheese sandwiches topped with béchamel, broiled until golden, and crowned with a fried egg.
| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a baking tray with parchment paper | |||||
| 55 g unsalted butter | Melt butter, whisk in flour, cook 3 min | Gradually add milk, stir until smooth | Cook, stirring, until thickened; season | Remove from heat, whisk in mustard & nutmeg | Top each sandwich with a fried egg, serve |
| 30 g all-purpose flour | |||||
| 360 ml whole milk | |||||
| salt and freshly ground black pepper | |||||
| 1/4 tsp Dijon mustard | |||||
| dash of ground nutmeg | |||||
| 8 thin slices white sandwich bread | Spread béchamel on bread, layer ham & cheese | Top with second bread slice, béchamel up | Bake 425°F / 220°C, 5–6 min until melted | Broil 2–4 min until cheese is golden | |
| 140 g good quality ham (about 8 slices) | |||||
| 85 g Gruyere cheese, grated (first sprinkle) | |||||
| 20 g freshly grated Parmesan cheese | |||||
| 85 g Gruyere cheese, grated (top layer) | |||||
| 4 eggs | Fry eggs over medium heat until desired doneness | ||||
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