I don't remember where I was the first time I had a croque madame, but I do remember it was love at first bite.
The creamy, cheesy, salty, egg-topped sandwich ranks among my favorites. For some silly unknown reason I've always thought of the croque madame as restaurant food -- best prepared by someone else in a commercial kitchen to be ordered at brunch. But a recent craving made me reconsider.
Simply put, a croque madame is just a grilled ham and cheese sandwich topped with a fried egg. Aside from the bechamel sauce, there's nothing remotely complicated about it. And bechamel sauce is just milk gravy made with butter and a touch of mustard and nutmeg. (I realize I'm grossly simplifying things. My apologies to the French.)
The sandwich is traditionally made using two slices of brioche or another soft white bread per sandwich. I wanted to focus more on the filling, and give the sandwich a slight nutritional edge, so I made mine open-face using 21 whole-grain and seed bread.
To serve the sandwich for dinner, pair with a green salad or bowl of soup. At brunch, fruit salad and roasted potatoes would be fine accompaniments.
Open-face Croque Madame
2 tablespoons butter, plus more for frying egg
2 tablespoons all-purpose flour
1/2 cup milk
1 teaspoon Dijon or other coarse-grain mustard
Pinch freshly grated nutmeg
Salt and ground black pepper
2 slices bread
2 ounces shaved ham
1 cup shredded gruyere cheese
2 eggs
Heat oven to 450 degrees.
In a small saucepan over low heat, melt butter. Whisk in the flour, whisking until flour is thoroughly and completely coated in butter. Gradually whisk in milk, whisking until smooth and thickened. Whisk in mustard, nutmeg and a pinch of salt and pepper. Set aside.
Lightly toast the bread.
Arrange toasted bread slices side by side on a rimmed baking sheet. Divide ham and cheese between the bread. Evenly divide the sauce over the top of the cheese. Bake 5 minutes or until cheese is melted and bubbly.
Meanwhile, fry eggs to your liking in a buttered skillet. (I like firm white and runny yolk.)
Top each sandwich with a fried egg. Season with salt and pepper. Serve immediately.
Makes 2 open-face sandwiches.
Recipe loosely adapted from French Comfort Food by Hillary Davis
Food on 01/20/2016