Croque Madame

Ingredients

• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• ¾ cup whole milk
• ½ cup gruyere cheese, grated
• 4 slices sliced white bread
• 4 slices ham slices
• 2 whole eggs
• 1 unit salt and pepper to taste

Instructions

1. 1

   Melt 2 tablespoons of butter in a small saucepan over medium heat until it foams and coats the bottom, about 1 minute.

2. 2

   Add the flour and stir with a wooden spoon for 30 seconds until the mixture looks like wet sand and smells toasted—this is the roux.

3. 3

   Pour in the milk slowly while stirring continuously to avoid lumps; keep stirring until the sauce is smooth and thick enough to coat the back of a spoon, about 3 minutes.

4. 4

   Remove from heat and stir in the grated gruyere cheese until melted and uniform; season with a pinch of salt and pepper.

5. 5

   Place 2 slices of bread on a cutting board; layer 2 slices of ham on each, then top each with the second slice of bread to form two closed sandwiches.

6. 6

   Heat the remaining 2 tablespoons of butter in a 12-inch skillet over medium heat until it foams and slides quickly when you tilt the pan, about 1 minute.

7. 7

   Carefully place both sandwiches in the skillet and cook until the bottom is golden brown and crispy, about 2 minutes—listen for a steady sizzle.

8. 8

   Flip each sandwich using a wide spatula and cook the other side until golden brown and crispy, about 2 minutes.

9. 9

   Spread half the warm béchamel sauce on top of each sandwich, using the back of a spoon to form an even, smooth layer covering the entire surface.

10. 10

    Crack both eggs into a small bowl, beating them gently with a fork until the yolks and whites are uniform, about 30 seconds.

11. 11

    Pour the beaten eggs into the skillet alongside the sandwiches (do not pour on top of them) and cook over medium heat until the whites are set and opaque but the yolk still jiggles slightly, about 3 minutes.

12. 12

    Using a wide spatula, slide one fried egg on top of each sandwich, centering it on the béchamel; season the egg with a pinch of salt and pepper.

13. 13

    Transfer each sandwich to a warm plate and serve immediately while the béchamel and egg are still hot.

Tools you’ll need

• small saucepan
• wooden spoon
• 12-inch skillet
• wide spatula
• cutting board
• small bowl
• fork
• warm dinner plates

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