Croque Madame
This is a bistro standard that demands quality butter and high-heat control. The goal is a sandwich that maintains structural integrity under the weight of the sauce while the yolk remains fluid enough to act as a secondary glaze.
Balance is everything
Do not rush the mornay sauce; if it boils, the cheese will separate into an oily mess. Keep the heat low and watch for the consistency to coat the back of a spoon.
- heavy-bottomed skillet
- small saucepan
- whisk
- baking sheet
- non-stick egg pan
What goes in.
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 1 cupwhole milk, warmed
- 1 cupGruyère cheese, grated
- 4 slicesthick-cut sourdough or brioche
- 4 slicesjambon de Paris or high-quality ham
- 2large eggs
- to tasteDijon mustard
- pinchnutmeg
Stabilizing the sauce
After whisking your roux and milk, pull the saucepan off the heat entirely before folding in the Gruyère. Residual heat is plenty to melt the cheese without breaking the emulsion.
The method.
Make the sauce
Melt 1 tbsp butter in a saucepan, stir in flour for two minutes until sandy. Whisk in warm milk gradually until thickened. Remove from heat, stir in half the cheese and a pinch of nutmeg.
Assemble the base
Spread thin Dijon on two slices of bread. Layer ham and half the remaining cheese. Top with the second slice of bread.
Toast the sandwich
Melt remaining butter in a skillet over medium heat. Toast the sandwiches until deep golden brown on both sides. Transfer to a baking sheet.
Broil
Spoon the mornay sauce over the tops of the sandwiches, covering the edges. Sprinkle with remaining cheese. Place under a broiler for two minutes until bubbling and browned.
Fry the egg
While the sandwiches broil, fry the eggs in a non-stick pan until the whites are set but the yolk remains soft.
Serve
Place one fried egg on top of each hot, sauced sandwich and serve immediately.
Other turns to take.
Croque Monsieur
Omit the fried egg and increase the amount of cheese melted on top during the broiling process.
Mornay-Free
Some versions use a generous amount of grated cheese and butter inside and out, skipping the flour-based sauce for a faster, crispier sandwich.
When it doesn't go to plan.
Warm your milk before adding it to the flour/butter roux to prevent lumps.
Use a bread with a tight crumb so the sauce doesn't soak through and turn the interior soggy.
The Gruyère should be freshly grated; pre-grated bags contain anti-caking agents that hinder melting.
The ones that keep coming up.
Can I use Swiss cheese instead?
Swiss is the closest substitute, though it lacks the sharp, nutty finish of Gruyère. If you do use it, add a dash of salt to the sauce.
How do I keep the bread from burning?
Control the skillet temperature. If the bread darkens too quickly before the cheese melts, turn the heat down to low and cover the pan for a minute.
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