Croque Madame

Name: Croque Madame
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 sandwiches
Ingredients: 7 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups milk, heated; 12 ounces gruyere cheese, grated; 1/2 cup finely grated Parmesan, plus more for sprinkling; Kosher salt and freshly ground black pepper; Freshly grated nutmeg; Twelve 3/4-inch-thick slices pain de mie or Pullman bread, lightly toasted; 6 tablespoons Dijon mustard; 12 thin slices baked ham; 6 eggs

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 sandwiches

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 sandwiches

Ingredients

7 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups milk, heated

12 ounces gruyere cheese, grated

1/2 cup finely grated Parmesan, plus more for sprinkling

Kosher salt and freshly ground black pepper

Freshly grated nutmeg

Twelve 3/4-inch-thick slices pain de mie or Pullman bread, lightly toasted

6 tablespoons Dijon mustard

12 thin slices baked ham

6 eggs

Directions

Heat 3 tablespoons butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, about 1 minute. Whisk in the milk and bring to a boil. Reduce the heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add 1/2 cup grated gruyere and the Parmesan and whisk until smooth. Season with salt, pepper and nutmeg. Preheat the broiler. Place 6 slices of bread on a baking sheet and spread 1 tablespoon of the mustard over each. Top with 2 slices ham and half of the remaining gruyere. Broil until the cheese begins to melt, about 1 1/2 minutes. Top with the remaining 6 bread slices, and then pour a generous amount of bechamel on top of each sandwich and sprinkle with the remaining gruyere and Parmesan. Broil until the cheese sauce is bubbling and evenly browned, 2 to 3 minutes. Meanwhile, melt 2 tablespoons butter in a nonstick skillet over medium heat. Add 3 eggs, sprinkle with salt and pepper and cook until the whites are cooked but the yolks are still runny. Repeat with the remaining butter and eggs.