Croque-Madame
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons butter
- 1tablespoon flour
- ⅔cup milk
- Sea salt
- Freshly grated nutmeg
- 4⅓-inch-thick slices country bread
- 4thin slices French ham
- 2thin slices Gruyere cheese
- 2eggs
Nutritional analysis per serving (2 servings)
656 calories; 46 grams fat; 25 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 24 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
- Step 2
Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
- Step 3
In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.
Private Notes
Comments
Just returned from Paris where I had this several times. Each of my orders were built with the same ingredients but with one slice of bread.
How come this and other recipes I found online uses two slices of bread? Seems like the recipe really doesn't need two slices...
We made this recipe today as written, and for all the cooking I have done in my life, I found this recipe to be one of the best things I've ever made. How often do you make something, eat it, and then continue to think about it all day long? It was that good. Just be sure to get a really good loaf of crusty bread. Superb!
You can use a biscuit cutter on the top slice of bread and crack the egg into the void. Let the egg bake with the rest of the sandwich.
So delicious, even with shortcuts. I made two plates, one slice of bread each. side 1: spread chanterelle finlandia, Top with ham, 1.5 slices of pepperjack. Already Face down onto a pan before I remembered to butter the other side. Here i used mayo since it’s more spreadable while the cheese side cooks. The cheese stuck but i scraped it off to griddle the bread side. Flipped again. Topped with greens and egg. Turned off oven, not needed.
This was amazing, absolutely delicious! I kicked up the bechamel sauce a bit by adding some garlic powder and a 1/4c of the Gruyère.
This one made me feel like I'd transformed into a professional cook both while I eating it and while listening to my family rave about it. I will try a bit of Dijon next time as some people suggested. This is a hearty comfort food that is perfect for mornings after a night of "too much fun" or on a rainy afternoon with a book waiting for you after the dishes are done.
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