Croque madame
The French cafe classic: shaved ham and gruyère between buttered brioche, smothered with béchamel, grilled until bubbling and bronze, finished with a fried egg on top. Ridiculous and perfect.
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The Method
6 steps-
1
Make the béchamel. Melt the butter in a saucepan, whisk in the flour, cook 90 seconds until pale-blonde. Pour the milk in slowly, whisking. Cook 3-4 minutes, whisking, until thick and silky. Off the heat, stir in mustard, nutmeg, salt, pepper, and the 100g gruyère. Set aside.
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2
Heat the grill (broiler) to high. Lay the bread on a tray and spread the upward-facing side with butter. Toast under the grill for 60 seconds until lightly golden.
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3
Flip the slices. Lay ham on two of them. Sandwich with the other two slices, butter-side down so the bottom is now butter-side up. Grill 60 seconds until the new top is golden too.
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4
Spoon the béchamel generously over the top of each sandwich. Scatter the extra gruyère. Grill 3-4 minutes until bubbling and bronze.
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5
While the sandwiches grill, fry the eggs in olive oil — sunny-side up, set whites, wobbling yolk.
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6
Land an egg on top of each sandwich. Cracked pepper. Serve immediately.
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