French Traditional Croque Madame Recipe by OceanRecipes

French Croque Madame Recipe piled high with the best ham, melted Gruyère, creamy béchamel, and usually topped with a fried egg is considered an indulgent meal to fit for breakfast, lunch, or your dinner meal.

However, Croque monsieur with egg is easy to make at home. Once you try you’ll love to eat Croque madame again and again.

What Is A Croque Madame?

A croque-madame is the best and most famous French bistro classic dish. Moreover, fresh thyme and some stone-ground mustard flavor very simple, creamy homemade béchamel sauce that is poured over the toasted ham-and-cheese sandwich.

Ingredients of Croque Madame Recipe

• For The Mornay Sauce:
• One tbsp. of butter
• One tbsp. all-purpose flour
• 2/3 c. of the whole milk
• 1/4 tsp. of Pinch kosher salt and freshly ground black pepper
• 1/4 c. of the shredded Gruyère
• For The Croque Monsieur:
• Four slices of thick brioche or country bread
• Two tbsp. butter softened and whole-grain Dijon mustard
• 1/2 c. best mornay sauce
• Six thin slices of ham and one c. shredded Gruyère, divided
• For The Eggs:
• One tbsp. butter and two large eggs
• Maldon, just for sprinkling
• Some quantity of freshly ground black pepper

Method of perfect Croque Madame Recette:

Step #1

Firstly you have to preheat the oven to 350° and make Mornay sauce by placing a small saucepan over medium heat, you’re your butter. Add some flour and stir until fragrant, for a minimum of one minute.

Step #2

After that, slowly whisk in milk and add some salt, pepper, and nutmeg. Bring it to a simmer, whisking constantly, and cook until your sauce thickens, for about two minutes. Remove it from heat and then just stir in Gruyère. And then, let it cool for almost ten minutes.

Step #3

Assemble Croque Monsieurs:

In a large size ovenproof skillet over medium heat, you need to toast bread on both sides until a light golden color appears. Then, spread half a tablespoon of your butter on each slice, then flip over two slices and spread each with just one teaspoon of mustard and Mornay sauce.

Step #4

You can top each of your mustard slices with three slices of ham, ¼ cup Gruyère, and other remaining bread slices. Now, evenly spread the tops of each sandwich with almost two tablespoons of sauce, and sprinkle with remaining Gruyère.

Step #5

Here you have to transfer the skillet to the oven and cook until your cheese is fully melted and the top is golden about eighteen minutes. After that, in a nonstick skillet over medium-high heat, just melt butter and then crack eggs into skillet and fry until whites are set, for three minutes. Season it with some quantity of salt and pepper and top each sandwich with an egg.