Friday, October 4, 2013

Croque Madame

Croque Madame
by Rachael
adapted from this recipe

Yield: 6 Croque Madame sandwiches

3 Tablespoons unsalted butter, plus more for cooking eggs
3 Tablespoons all-purpose flour
2 cups milk
12 ounces Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
salt and pepper
12 slices of thick bread, such as Texas Toast, lightly toasted
12 slices baked ham, thinly sliced
Davidson's Safest Choice Eggs
Sliced green onions, optional for garnish

1. For the B├ęchamel sauce: In a medium saucepan, melt 3 Tablespoons of butter. Whisk in the flour and cook for about one minute.

2. Whisk in the milk and bring to a boil. Reduce heat and simmer until reduced and slightly thick.

3. Remove from heat and add 1/2 cup Gruyere and Parmesan cheese and stir until smooth. Season with salt, pepper and nutmeg, to your taste.

4. Preheat broiler. Place 6 slices of bread on a baking sheet and top with 2 slices of ham and half of remaining Gruyere.

5. Broil until the cheese melts, then top with the remaining 6 bread slices. Spoon B├ęchamel sauce on top of each slice and sprinkle with remaining Gruyere. Broil until cheese is melted and slightly browned, about 2-3 minutes.

6. While the sandwiches are broiling, melt butter in a skillet and fry eggs. Cook until whites are cooked through, but the yolks are runny.

7. Remove sandwiches from broiler and carefully top each with a cooked egg. You may add salt, pepper and sliced green onions.

8. Serve onto a plate and enjoy!


  1. Looks so wonderful! I can just see the yolk bursting and saucing the sandwich with all of its richness.

    1. Diana, I passed along your comment to Rachael! She say - try it! She would answer herself but she is busy having a baby lol!