EFK Kitchen Ready
EFK Croque Madame
A crisp ham-and-Gruyère sandwich finished with béchamel and a fried egg. It is the egg-topped sister to the croque monsieur and makes a rich brunch or simple supper.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 4 sandwiches / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour for 1 minute. Slowly whisk in the warm milk and simmer, whisking, until thick enough to coat a spoon, 4 to 6 minutes. Season with nutmeg, salt, and pepper.
- 2. Heat the broiler. Spread 4 bread slices with Dijon. Top with ham, half the Gruyère, and the remaining bread. Butter the outside surfaces.
- 3. Brown the sandwiches in a large skillet over medium heat, 2 to 3 minutes per side. Transfer to a sheet pan. Spoon béchamel over each sandwich and top with remaining Gruyère. Broil until bubbling and browned.
- 4. Meanwhile, heat the oil in the skillet and fry the eggs to the desired doneness.
- 5. Top each hot sandwich with an egg and serve immediately.
Equipment
BlueStar broiler; small saucepan; de Buyer 12.5-inch carbon-steel skillet; sheet pan; whisk; spatula; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board
Food safety & storage
For a traditionally soft yolk, use pasteurized eggs. Otherwise cook eggs to 160°F. Heat the ham until steaming hot, and refrigerate leftovers within 2 hours.
View this recipe on the original EFK website ↗