The Croque Madame is a classic French sandwich that's the perfect blend of comfort and sophistication. With its crispy brioche, savory ham, and gooey Gruyère topped with a runny fried egg, it's a dish that feels like a little luxury on a plate. Whether you're looking to impress at brunch or enjoy a cozy dinner, this recipe delivers.
Brioche bread is the ideal choice for its buttery, slightly sweet flavor, which complements the savory fillings. Ham adds a layer of savory goodness, providing the sandwich's protein and a hint of smokiness. Gruyère cheese melts beautifully, offering a nutty, rich flavor that's quintessential in this recipe. Unsalted butter is used to make a creamy béchamel sauce, which brings everything together. All-purpose flour thickens the sauce without overpowering it. Whole milk ensures the béchamel is smooth and creamy. Dijon mustard adds a subtle tang, enhancing the flavors without being overpowering. Salt and pepper season the dish perfectly, while nutmeg adds a touch of warmth. Finally, eggs provide that signature runny yolk, and olive oil helps achieve the perfect fry.
Pair your Croque Madame with a light green salad dressed in a simple vinaigrette to balance the richness of the sandwich. A glass of crisp white wine or a sparkling water with lemon can make for a refreshing accompaniment.
Start by preheating your oven to 375°F (190°C). While it's warming up, grab a small saucepan and melt 2 tablespoons of unsalted butter over medium heat. Once melted, stir in 2 tablespoons of flour to create a smooth paste; this should take about a minute. Next, slowly whisk in 1 cup of whole milk, ensuring you keep stirring until the sauce thickens — around 4 minutes should do it. Add in 1/2 teaspoon of Dijon mustard, a pinch of nutmeg, and a sprinkle of salt and pepper. Once combined, set the béchamel sauce aside.
Lightly toast 4 slices of brioche bread in the oven for about 5 minutes, just until they're slightly golden. Place two slices on a baking sheet and layer each with 4 ounces of thinly sliced ham and 4 ounces of Gruyère cheese. Cap them with the remaining brioche slices. Generously spoon the béchamel sauce over each sandwich, making sure they're well covered. Pop them in the oven and bake for 10-12 minutes until the cheese is melted and the tops are golden.
While the sandwiches bake, heat 1 tablespoon of olive oil in a skillet over medium heat. Crack in your eggs one at a time, frying until the whites are set but the yolks remain runny. Once the sandwiches are done, remove them from the oven and top each with a fried egg. Serve immediately and enjoy the delightful mix of flavors and textures.
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