Hello, friends!
Al here, back with another delicious recipe to tantalize your taste buds and make your brunch truly special. Today, we’re taking a culinary trip to France with a classic and elegant dish: Croque Madame. Imagine the delicate, creamy layers of Gruyère cheese melded with savory ham, all topped with a luscious Dijon béchamel and a perfectly fried egg. Just thinking about it makes my mouth water!
I have a bit of a soft spot for French cuisine. There’s something utterly charming about how the French can take a few simple ingredients and transform them into something so exquisite. This Croque Madame is no exception. It’s a combination of luxury and comfort, decadence and homeliness—perfect for impressing your family on a lazy Sunday morning.
### Why Croque Madame?
I first fell in love with Croque Madame during a weekend getaway in Paris with my wife. We stumbled upon a quaint little bistro nestled in one of the city’s many hidden alleys. The aroma wafting from the café instantly drew us in, and before we knew it, we were savoring our first bites of this amazing sandwich. Ever since then, I’ve been inspired to recreate that unforgettable brunch experience at home.
### From My Kitchen to Yours
What I adore most about this recipe is how accessible it is. With a handful of ingredients you likely already have in your pantry and fridge, you can whip up something that feels incredibly special. Plus, it’s versatile—perfect for a leisurely breakfast, a sophisticated brunch, or even a quick weeknight dinner.
### The Ingredients
Let’s get straight to it:
– 4 slices of white bread
– 2 slices of cooked ham (about 100g)
– 4 slices of Gruyère cheese (about 100g)
– 2 large eggs
– 2 tablespoons of unsalted butter
– 1 tablespoon of all-purpose flour
– 1/2 cup of whole milk (120ml)
– 1 teaspoon of Dijon mustard
– A pinch of nutmeg
– Salt and black pepper to taste
– 1 tablespoon of grated Parmesan cheese (optional)
– Fresh chopped parsley for garnish (optional)
### The Method
1. **Preheat and Prepare:** Preheat your oven to 200°C (392°F).
2. **Make the Béchamel Sauce:**
– In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat.
– Whisk in 1 tablespoon of all-purpose flour, cooking for about 1 minute.
– Gradually add 1/2 cup of whole milk, continuing to whisk until the mixture thickens. This should take about 3-4 minutes.
– Stir in 1 teaspoon of Dijon mustard and a pinch of nutmeg.
– Season with salt and black pepper to taste, and remove from heat.
3. **Assemble the Sandwiches:**
– Lay out 4 slices of white bread. On two slices, layer 1 slice of Gruyère cheese, 1 slice of cooked ham, and another slice of Gruyère.
– Top each with the remaining bread slices.
4. **Toast the Sandwiches:**
– In a large oven-safe skillet, melt the remaining 1 tablespoon of butter over medium heat.
– Place the sandwiches in the skillet, cooking until golden brown on each side. This should take about 2-3 minutes per side.
5. **Bake the Sandwiches:**
– Transfer the skillet to the preheated oven and bake for 5 minutes to ensure the cheese is fully melted.
6. **Prepare the Eggs:**
– While the sandwiches are baking, cook 2 large eggs in a separate skillet. Fry them sunny side up, ensuring the yolks remain runny. This should take about 3-4 minutes.
7. **Add the Béchamel Sauce:**
– Remove the sandwiches from the oven and place them on a baking sheet.
– Spoon the béchamel sauce over the top of each sandwich, ensuring they are well-covered.
– Optionally, sprinkle 1 tablespoon of grated Parmesan cheese over the top.
8. **Broil:**
– Place the sandwiches under the broiler for 2-3 minutes, until the sauce is bubbly and lightly browned.
9. **Serve:**
– Top each sandwich with a fried egg.
– Garnish with fresh chopped parsley if desired.
– Serve immediately.
Voilà! You’ve just transported your kitchen to a charming Parisian café, all without leaving your home. I encourage you to give this delightful Croque Madame a try—it’s sure to become a beloved brunch staple in your household.
Until next time, happy cooking and bon appétit!
Cheers,
Al
Ingredients
– 4 slices of white bread
– 2 slices of cooked ham (about 100g)
– 4 slices of Gruyère cheese (about 100g)
– 2 large eggs
– 2 tablespoons of unsalted butter
– 1 tablespoon of all-purpose flour
– 1/2 cup of whole milk (120ml)
– 1 teaspoon of Dijon mustard
– A pinch of nutmeg
– Salt and black pepper to taste
– 1 tablespoon of grated Parmesan cheese (optional)
– Fresh chopped parsley for garnish (optional)
Method
1. **Preheat and Prepare:** Preheat your oven to 200°C (392°F).
2. **Make the Béchamel Sauce:**
– In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat.
– Whisk in 1 tablespoon of all-purpose flour, cooking for about 1 minute.
– Gradually add 1/2 cup of whole milk, continuing to whisk until the mixture thickens. This should take about 3-4 minutes.
– Stir in 1 teaspoon of Dijon mustard and a pinch of nutmeg.
– Season with salt and black pepper to taste, and remove from heat.
3. **Assemble the Sandwiches:**
– Lay out 4 slices of white bread. On two slices, layer 1 slice of Gruyère cheese, 1 slice of cooked ham, and another slice of Gruyère.
– Top each with the remaining bread slices.
4. **Toast the Sandwiches:**
– In a large oven-safe skillet, melt the remaining 1 tablespoon of butter over medium heat.
– Place the sandwiches in the skillet, cooking until golden brown on each side. This should take about 2-3 minutes per side.
5. **Bake the Sandwiches:**
– Transfer the skillet to the preheated oven and bake for 5 minutes to ensure the cheese is fully melted.
6. **Prepare the Eggs:**
– While the sandwiches are baking, cook 2 large eggs in a separate skillet. Fry them sunny side up, ensuring the yolks remain runny. This should take about 3-4 minutes.
7. **Add the Béchamel Sauce:**
– Remove the sandwiches from the oven and place them on a baking sheet.
– Spoon the béchamel sauce over the top of each sandwich, ensuring they are well-covered.
– Optionally, sprinkle 1 tablespoon of grated Parmesan cheese over the top.
8. **Broil:**
– Place the sandwiches under the broiler for 2-3 minutes, until the sauce is bubbly and lightly browned.
9. **Serve:**
– Top each sandwich with a fried egg.
– Garnish with fresh chopped parsley if desired.
– Serve immediately.
