Croque Madame

Toasted bread, vegetarian ham and Gruyère, smothered in béchamel and grilled until bubbling, with a fried egg on top and the yolk still runny. Rich and indulgent, it's the perfect comforting lunch when you need something gooey and tasty.

Prep15

Cook15

Total30

Servings

DifficultyEasy

Ingredients

4 slices white bread
2 slices plant based ham
100 gr Gruyère cheese or Emmental
25 gr unsalted butter
25 gr plain flour
300 ml whole milk
1 pinch nutmeg optional, but recommended!
2 egg
salt and black pepper

Equipment

Instructions

Make the béchamel

In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute or two, stirring constantly, until you have a smooth paste. Gradually whisk in the milk, a little at a time, to avoid lumps. Keep whisking until the sauce thickens, then season with nutmeg, salt and pepper. Set aside to cool slightly.

Assemble the sandwich

Preheat the grill to high. Lay out two slices of bread and top each with a slice of ham and a generous sprinkle of grated cheese. Spread a spoonful of béchamel over the remaining two slices and place them sauce-side down on top. Press gently together, keeping back half the béchamel and cheese.

Fry the Croque

Heat a little butter in the frying pan over medium heat. Add the sandwiches and cook a couple of minutes on each side, until golden and crisp.

Grill

Transfer to a baking tray, or leave them in an ovenproof pan. Spread the remaining béchamel over the tops, sprinkle with the rest of the cheese, and grill for 3–4 minutes, until bubbling and golden.

Fry the eggs

While the sandwiches are under the grill, fry the eggs in a little butter in a separate pan, until the whites are set but the yolks still runny.

Serve

Place a fried egg on top of each sandwich and serve immediately, with a green salad or a handful of cornichons.

Notes

Classic recipes use pain de mie to let the flavours through, but sourdough or wholemeal work too.
No ovenproof pan? Assemble on a baking tray and finish under the grill.
Leftovers, unlikely as they are, reheat best in a hot oven.

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