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Per serving
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- 1
Make the Mornay sauce
In a small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, a dash of salt, white pepper, and nutmeg until smooth. Gradually whisk in the milk. Bring to a boil, then cook and stir until thickened, about 1 minute. Reduce the heat to low, add 4 ounces of the Gruyère, and stir until melted. Keep warm.
- 2
Assemble the sandwiches
On each of 4 bread slices, spread 2 tablespoons of Mornay sauce, then top with 3 ounces of ham and about 1.5 ounces of the remaining Gruyère. If you like a little tang, spread Dijon mustard over the remaining 4 bread slices and place them mustard-side down on top of the cheese. Spread the outsides of all four sandwiches with 6 tablespoons of softened butter.
- 3
Toast and broil
In a large cast-iron or broiler-safe skillet, toast the sandwiches over medium heat until golden brown and the cheese is melted, 2-3 minutes per side. Spread the remaining Mornay sauce over the tops and sprinkle with the last of the Gruyère. Preheat the broiler and broil the sandwiches 4-6 inches from the heat until the tops are bubbly and lightly browned, 2-3 minutes.
- 4
Fry the eggs and serve
Meanwhile, melt the remaining 2 tablespoons of butter in a small nonstick skillet over medium-high heat. Crack the eggs in one at a time, reduce the heat to low, and cook until the whites are set and the yolks just begin to thicken. Top each sandwich with a fried egg and serve right away, while the yolk's still ready to run.
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Croque Madame with Gruyère and a Fried Egg
Created by: SundayBrunchClub
Ingredients
- 12 tbsp butter
- 4 tbsp all-purpose flour
- salt
- white pepper
- ground nutmeg
- 2 cup milk
- 10 oz Gruyère cheese
- 8 country bread
- 12 oz ham
- 2 tbsp Dijon mustard
- 4 eggs
Instructions
- Make the Mornay sauceIn a small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, a dash of salt, white pepper, and nutmeg until smooth. Gradually whisk in the milk. Bring to a boil, then cook and stir until thickened, about 1 minute. Reduce the heat to low, add 4 ounces of the Gruyère, and stir until melted. Keep warm.
- Assemble the sandwichesOn each of 4 bread slices, spread 2 tablespoons of Mornay sauce, then top with 3 ounces of ham and about 1.5 ounces of the remaining Gruyère. If you like a little tang, spread Dijon mustard over the remaining 4 bread slices and place them mustard-side down on top of the cheese. Spread the outsides of all four sandwiches with 6 tablespoons of softened butter.
- Toast and broilIn a large cast-iron or broiler-safe skillet, toast the sandwiches over medium heat until golden brown and the cheese is melted, 2-3 minutes per side. Spread the remaining Mornay sauce over the tops and sprinkle with the last of the Gruyère. Preheat the broiler and broil the sandwiches 4-6 inches from the heat until the tops are bubbly and lightly browned, 2-3 minutes.
- Fry the eggs and serveMeanwhile, melt the remaining 2 tablespoons of butter in a small nonstick skillet over medium-high heat. Crack the eggs in one at a time, reduce the heat to low, and cook until the whites are set and the yolks just begin to thicken. Top each sandwich with a fried egg and serve right away, while the yolk's still ready to run.