You know those mornings when you just NEEEEED an epic breakfast?
Like, 90% of the time, cereal is awesome. Oatmeal is just great. Scrambled eggs = easy. Done. But every so often, Sunday morning rolls around and the usual rotation is just not going to cut it. I need something decadent, ooey-gooey, and super hearty. Usually of the cheesy or chocolaty variety.
This croque madame is for these kinds of mornings.
Croque madame is pretty much a really fancy and French way to say “super awesome egg sandwich.” I am basically fluent in French, so trust me, this translation is 100% accurate. A croque madame is the ultimate ham and cheese sandwich, topped with a dreamy cheesy béchamel sauce and a sunny-side up egg on top. The ham-and-cheese-with-béchamel part is called a croque monsieur, but the addition of the runny egg on top makes it a madame. It apparently has something to do with the egg resembling an old-school women’s hat, but I like to think it’s because women are more awesome. Duh.
A classic croque madame consists of ham, Gruyere cheese, Dijon mustard, thick white bread, and a super rich béchamel sauce, all topped with the aforementioned runny egg. That’s pretty much it. I didn’t stray too far from tradition for this version, but I did substitute a hearty seeded wheat bread for the classic white because that’s my preference for breakfast sandwiches. The result was an absolute brunch dream, with crunchy fresh bread, a double-dose of creamy cheesy goodness, a little sweetness from the ham and a tart bite from the Dijon mustard, all topped off with the ultimate in silky satisfaction: a runny egg. It takes a bit more time than topping a fried egg with a slice of cheese and throwing it between two pieces of bread, but I guarantee you, the result is incredibly worth it.
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 1 1/3 cups milk (I used low-fat)
- 8 oz. Gruyere cheese, grated
- 1/3 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- Pinch of nutmeg
- 1 loaf good-quality seeded whole-wheat bread (or whatever your favorite fresh bread is)
- Dijon mustard
- 8 thin slices ham
- 4 eggs
- First, cut your loaf into 8 slices about ¾ inch thick. Toast the bread lightly and set aside.
- Next, make the béchamel. Melt the butter in a small saucepan over medium heat. When melted, whisk in the flour, stirring until smooth, to make a roux. Add the milk, whisk to combine, then turn up the heat slightly and bring the mixture to a boil. Once the mixture boils, turn the heat down to medium-low and simmer for about 6 minutes, until thickened.
- Once the mixture has thickened, take it off the heat. Stir in 1/3 cup of the Gruyere and the Parmesan, then whisk until smooth. Add kosher salt and black pepper to taste, as well as a pinch of nutmeg. Stir to combine.
- Turn the boiler on high. Line a large baking sheet with parchment paper, then add 4 slices of the bread. Spread an ample amount of Dijon mustard on each slice, then top each with 2 slices of ham and as much Gruyere as can fit. Broil for about 1-2 minutes, until the cheese just starts to melt. Then top with the remaining bread slices and spoon an ample amount of béchamel over the top of each sandwich. Continue to broil until the béchamel bubbles and starts to brown (about 3 minutes). Remove from the oven and rest while you cook your eggs.
- Spray a large nonstick pan with cooking spray and heat over medium heat. Add the eggs and cook for about 3-4 minutes, until the whites are set and the yolks are still runny. Use a spatula to top each sandwich with an egg. Serve immediately, with a knife and fork.
- Make sure to watch your sandwiches closely when they're under the broiler - they can burn really fast!
