The croque madame is a wonderful version of a croque monsieur with a fried egg on top. Everything is better with a perfectly fried egg on top! The egg is cooked with the yolk still runny so it oozes out after the first bite. Delightful! If you’re unfamiliar with a croque monsieur, it is basically the French version of grilled ham and cheese sandwich. This croque madame sandwich is covered in a delicious Gruyère and Parmesan sauce.
- 3 Tbsp butter, unsalted
- 3 Tbsp AP flour
- 2 cups whole milk
- 12 oz Gruyère, grated
- ½ cup finely grated Parmesan cheese
- 1/4 tsp Kosher salt
- 1/8 tsp black pepper
- Freshly grated nutmeg, to taste
- 12 ¾”-thick slices sandwich bread, toasted
- 6 tbsp. Dijon mustard
- 12 thin slices cooked ham
- 2 Tbsp canola oil
- 6 eggs
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes 6 Sandwiches
Make the Mornay Sauce: Heat butter in a 2 quart saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, about 1 minute. Whisk the milk in and bring to a boil. Immediately reduce heat to medium-low and let simmer until the sauce thickens, about 7 minutes.
Remove from heat and whisk in ½ cup grated Gruyère and the Parmesan until smooth. Season with salt, pepper, and nutmeg.
Make the Sandwiches: Heat broiler or toaster-oven to high. Place 6 slices bread on a parchment paper lined baking sheet (or lightly buttered), and spread about a tablespoon of mustard over each. Top each slice of bread with 2 slices ham and the remaining Gruyère cheese. Broil until cheese begins to melt, about 2 minutes. Top with remaining bread slices, then top with a good amount of mornay sauce on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 4 minutes.
While the sandwiches are heating in the oven, heat oil in a large nonstick skillet over medium heat. Add eggs and cook until whites are cooked but yolks are still runny, about 3 minutes. Season with salt and pepper. Place an egg on top of each sandwich, and serve hot.