Don’t let the fancy name fool you. This hot ham and cheese sandwich topped with a fried egg and dripping with Gruyere cheese sauce, is the perfect choice for a light brunch.
Photo by Susan Barnson Hayward
MAKES 4 SANDWICHES
A croque madame is a hot ham and cheese sandwich topped with a fried egg. Without the egg, it is referred to as croque monsieur. Both of these sandwiches are served warm, dripping with a Gruyere cheese sauce. This sandwich is the perfect choice for a light brunch.
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk, room temperature
Kosher salt
White pepper
Pinch, nutmeg
1½ cups grated Gruyere cheese
8 thick slices brioche
4 teaspoons Dijon mustard
12 slices deli ham
4 large eggs
Kosher salt
Fresh ground black pepper
Preheat broiler. In a medium saucepan over medium-low heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring constantly, 2–3 minutes. Gradually add milk while whisking and continue whisking until mixture starts to thicken. Reduce heat and let simmer, whisking occasionally, for 4–5 minutes. Remove from heat and stir in salt, pepper, nutmeg and half the cheese. Set aside and let cool slightly.
Spray a sheet pan or shallow baking pan with cooking spray and set aside. Spread 4 slices of bread with mustard and top each with 3 slices of ham. Spread top of ham with some of the sauce and top with another slice of bread.
In a large skillet, add remaining butter. When hot, brown two sandwiches on both sides—about 2 minutes per side. Place sandwiches on sheet pan and repeat with remaining two sandwiches. Brush the top of sandwiches with the remaining sauce and sprinkle with the remaining cheese.
Using the same skillet, wipe out and spray with cooking spray. Over medium-low heat, gently crack the eggs into the pan, without breaking the yolks. Season with salt and pepper. Cook until whites are set and yolk is runny, about 3 minutes. Meanwhile, place sandwiches under the broiler and broil for 2–3 minutes until sauce is bubbly and golden brown. Top each sandwich with an egg and serve immediately.
___
Related story
Get cracking—Easy egg recipes from Let’s Brunch, Chef Belinda Smith-Sullivan’s new cookbook.
___
What’s cooking at SCLiving.coop
Flipping over omelets—Learn the secrets to flipping or folding a perfect omelet in this how-to video.
___
Win an autographed copy of Let’s Brunch
Register to win an autographed copy of Let’s Brunch, courtesy of Chef Belinda Smith-Sullivan and Gibbs Smith, using the online registration at SCLiving.coop/lets-brunch.
We’ll draw the names of 12 lucky readers from all eligible entries received by Oct. 31. Winners will be contacted by South Carolina Living to verify correct mailing information. Please note that by entering the sweepstakes, you agree to opt-in to the South Carolina Living email newsletter list and may also receive commercial messages from the magazine’s sponsors.