FOOD

Decadent Croque Madame

You've never tasted a fried egg-topped ham and cheese sandwich as rich and creamy as this before.

FOOD

Decadent Croque Madame

You've never tasted a fried egg-topped ham and cheese sandwich as rich and creamy as this before.

Ingredients

Bechamel sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 3/4 cups whole milk, at room temperature
  • 4 sprigs fresh thyme
  • 1 1/2 tablespoon whole-grain mustard
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon sea salt

Decadent Croque Madame

  • 5 tablespoons butter, softened, divided
  • 8 thick slices rustic bread
  • 1-2 tablespoons whole-grain mustard
  • 12 slices Black Forest ham
  • 2 1/3 cups grated Gruyere cheese
  • 4 eggs
  • Sea salt and pepper
  • 2 tablespoons chives, chopped
  • 2 cups micro greens
  • Crème fraîche
  • Aleppo or cayenne pepper

Steps

Bechamel sauce

  1. Melt butter in a heavy-bottomed skillet set over medium heat.
  2. Whisk in the flour and cook, whisking constantly, until the mixture bubbles, about 2 minutes.
  3. Slowly pour in the milk, whisking all the while. Whisk in thyme leaves, mustard, nutmeg and salt.
  4. Stir occasionally as the sauce thickens, about 5 minutes. Remove from heat and let cool slightly.

Decadent Croque Madame

  1. Spread butter on one side of each slice of bread. Spread mustard on the opposite side of each slice, then top each with 3 slices of ham, followed by 2 tablespoons of bechamel sauce and a small handful of cheese. Sandwich together with remaining slices of bread, butter side up.
  2. Preheat broiler.
  3. Heat a cast-iron skillet over medium heat and, working in batches, toast sandwiches until golden, about 3-4 minutes.
  4. Flip sandwiches over, top each with about 1/4 to 1/3 cup sauce, spreading evenly, and the remaining cheese. Broil until the cheese has melted and is bubbly and golden in spots, about 3-4 minutes.
  5. Meanwhile, heat 1 tablespoon of butter in a nonstick skillet over medium-low heat. Crack in eggs and season with salt and pepper. Cook until the whites are just set and yolks are still runny, about 3 minutes.
  6. To serve, top each sandwich with a fried egg. Sprinkle with chopped chives, micro greens, and a pinch of Aleppo pepper. Serve immediately.