croque madame

Croque Madame

Yield: 8 servings

Croque Madame

8 slices eggy bread
2 lb. ham, thinly sliced
as needed, Dijon-style mustard
8 eggs
as needed, butter

Mornay Sauce

¼ cup butter
¼ cup plus 2 Tbsp. flour
4 cups milk, warm
5 cups Gruyere cheese, shredded, divided
to taste, salt
to taste, black pepper
to taste, nutmeg

Preheat a broiler or salamander. 

For Mornay Sauce: Over medium low heat, melt the butter in a saucepan. Add the flour and cook for a few minutes until the butter has stopped frothing and the roux begins to smell nutty. Slowly add the warm milk, whisking the entire time to prevent lumps from forming. Bring to a simmer and allow to cook for several minutes, stirring occasionally until the raw flour taste has cooked out. Add 1 cup of the shredded Gruyere in increments, stirring to fully incorporate before the next addition. Season sauce with salt, pepper and nutmeg.

For Croque Madame: Spread a thin layer of mustard on each slice of bread. Place a few slices of ham over the bread, spread a bit of Mornay sauce and repeat until you have a nicely mounded open-faced sandwich. Top with approximately ¼ cup of grated Gruyere. Place the open-faced sandwiches under a broiler or salamander until bubbly and slightly browned. Fry eggs in butter until over easy, season with salt and pepper and place on top of the sandwiches.

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