Croque Madame

Croque Madame is a delectable toasted sandwich filled with ham and creamy Mornay sauce and topped with a sunny side-up egg. It's a perfect brunch sandwich for any weekend.

Course Breakfast

Cuisine French

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Prep Time 20

Cook Time 20

Servings

Calories 39281kcal

Author Beth Pierce

Ingredients

Mornay Sauce

2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 1/4 cups milk warmed
3/4 cup shredded gruyere cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1-2 pinches nutmeg optional

Sandwich

8 slices bakery quality white bread
4 teaspoons Dijon mustard
8 thin slices deli style ham
4 large eggs
salt and pepper to taste

Instructions

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in the milk and simmer over low heat until slightly thickened, approximately 8-10 minutes. Whisk frequently to prevent lumps and scorching.
Remove from heat and whisk in the cheese in 3 parts. Season with salt and pepper to taste and if desired, 1-2 pinches of nutmeg. Cover to keep warm while you assemble the sandwiches.
Prepare the sandwiches on a large baking sheet covered with parchment paper. On 2 toasted bread slices, spread a thin layer of Dijon mustard. Place 2 slices of ham on 1 slice. Spoon 2 heaping tablespoons of Mornay sauce over the ham. Top with the other slice of toast with the Dijon side down. Top the whole sandwich with 2 tablespoons of Mornay sauce. Repeat preparing the other 3 sandwiches.
Cook 4 eggs sunny side up in a nonstick skillet. Place the baking sheet in the oven under the broiler. Broil until lightly browned. Stay close by, as broilers are unpredictable. Top each sandwich with one sunny-side-up egg. Sprinkle with salt and fresh ground black pepper to taste. Serve immediately.

Notes

If your mornings are crazy busy like mine, give yourself a break and make the Béchamel Sauce ahead of time.
Use good quality cheese, bread, and ham. It really does make a difference.
Watch the sandwich closely under the broiler. Broilers are very unpredictable, and you don't want all this work gone to waste.
You can top the sandwich with poached, over easy, or sunny-side-up eggs.
To make it a Croque Monsieur sandwich, leave off the egg. Voila!
Serve promptly so everything is warm, and the bread is still crusty.

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