Croque-Madame Recipe by Chef David Myers | Tasting Table
Prep Time:
Cook Time:
Servings:
2 sandwiches
Ingredients
  • Four ¼-inch thick slices French or Italian sandwich bread
  • 2 tablespoons unsalted butter, plus more for buttering the bread
  • 1 tablespoon all-purpose flour
  • ¾ cup whole milk
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • ¾ cup coarsely grated Gruyère cheese
  • 2 tablespoons coarsely grated Parmesan cheese
  • Dijon mustard
  • 6 ounces thinly sliced ham
  • 2 eggs
Directions
  1. Preheat the oven to 400˚ and arrange a rack in the center. Lightly butter the bread slices on both sides. Arrange the bread on a rimmed baking sheet and toast until lightly golden, about 3 minutes.
  2. Meanwhile, in a small saucepan, melt 1 tablespoon of the butter over low heat until it starts to bubble. Add the flour and cook, whisking constantly, until smooth, about 2 minutes. Slowly add the milk and cook, whisking, until the sauce thickens, about 4 minutes. Remove from the heat and season to taste with salt, pepper and nutmeg. Stir in 2 tablespoons of the Gruyère and the Parmesan.
  3. Lightly spread one side of each bread slice with mustard. Arrange the ham over 2 slices of the bread and sprinkle with ½ cup of the Gruyère, dividing the ham and Gruyère between the slices. Place the remaining 2 slices of bread, mustard side down, on top.
  4. Spread the sauce over the tops of the sandwiches and sprinkle with the remaining 2 tablespoons of Gruyère. Bake the sandwiches for 5 minutes, then broil until the cheese is bubbling and lightly browned, about 3 minutes.
  5. Meanwhile, in a nonstick skillet, melt the remaining tablespoon butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are just set but the yolks are still runny. Top each sandwich with an egg and serve immediately.