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Croque Madame

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Croque Madame
Croque Madame
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Yield Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Yield Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Croque Madame
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Yield Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a small saucepan, melt the butter over low heat, then add the flour. Stir constantly with a wooden spoon to cook the flour for about 3 to 4 minutes, but do not brown it. Slowly add the hot milk to the mixture. Now whisk over the heat constantly to incorporate. The sauce will thicken. Remove from the heat and add the salt, pepper, nutmeg, cayenne, Gruyere and Parmesan. Stir to incorporate and set aside.
  3. Place the bread on a sheet pan and place in the oven to toast for about five minutes. Turn and toast the other side another few minutes. Remove from the oven and assemble the sandwich.
  4. First spread the Dijon on each piece of toast, then add two slices of ham. Spoon the cheese sauce onto the ham and spread evenly. Sprinkle with a little reserved Gruyere.
  5. Place the assembled sandwiches into the oven and bake for about five minutes. Then, turn the oven to broil and brown under the broiler for another three to five minutes. The topping will bubbly.
  6. Fry two eggs in a skillet and top the open faced sandwich.
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  1. Bomb.com. As usual. Sooooo good!!

  2. Truck Dyal says:

    I invited 6 friends over for brunch today and wanted to go outside my box and surprise everyone. So I remembered this great recipe on RoadTripFlavors.

    First of all, it was very easy to prepare , much to my friends surprise. They all kept saying that I must have worked hard on the something that looked so beautiful and tasted so great.

    I made extra b├ęchamel cheese sauce and toast, most of my friends asked for Mustard toast with sauce. Maybe next time that is all I will serve….LOL.

    This recipe holds up all the rest I have made off this big……

    Thanks Janet and KO

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