Croque Madame

Croque Madame

The sandwich:

brioche loaf, sliced into ¾ inch thick slices

butter, for toasting

good quality French ham (look for something that isn’t smoked or sweet)

thinly sliced Gruyere cheese

good quality Dijon mustard

eggs, for frying

For the mornay sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

2 cups grated Gruyere cheese, grated large whole box grater

nutmeg

salt and pepper, to taste

Melt butter in a small saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes. Slowly whisk in the milk and cook until the mixture has thickened. Stir in the grated cheese, season to taste with salt and pepper and a grating of fresh nutmeg.

To build the sandwiches:

Spread mustard on 2 slices of bread. Spread a little of the mornay sauce on top of the mustard. Top one side with 3 slices of ham and 2 pieces of gruyere. Close the sandwich. Melt a pat of butter in a cast iron pan over medium heat. Once the butter foams add the sandwich and toast on both sides until golden brown. Set aside. Wipe out the pan, add a fresh pat of butter and fry an egg. Season the egg with salt and pepper. Spoon a little mornay sauce over the sandwich and top with the fried egg and serve immediately.