Ingredients:
For the Sandwich:
- 4 slices white bread (brioche or pain de mie works best)
- 2 tsp Dijon mustard (optional)
- 2 tsp unsalted butter (for toasting)
- 2 slices cooked ham (Paris-style or Black Forest)
- 1 cup shredded Gruyère cheese (or Emmental)
For the Béchamel Sauce:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- ¾ cup whole milk (warm)
- Salt & pepper to taste
- A pinch of ground nutmeg
For the Topping:
- 2 eggs
- 1 tbsp butter or oil (for frying eggs)
🔪 Instructions:
1. Make the Béchamel Sauce:
- In a small saucepan, melt 1 tbsp butter over medium heat.
- Whisk in the flour and cook for 1 minute (make a roux).
- Gradually whisk in warm milk, stirring constantly until thickened (2–3 minutes).
- Season with salt, pepper, and a pinch of nutmeg. Set aside.
2. Assemble the Sandwiches:
- Spread Dijon mustard (optional) on 2 slices of bread.
- Add ham, a spoonful of béchamel, and a sprinkle of cheese.
- Top with the second slice of bread.
- Butter the outsides of both slices.
3. Toast the Sandwiches:
- In a skillet over medium heat, toast sandwiches 2–3 minutes per side until golden brown and the cheese starts melting.
4. Bake with Cheese & Sauce:
- Preheat broiler.
- Transfer sandwiches to a baking sheet.
- Top each sandwich with a layer of béchamel and remaining cheese.
- Broil for 2–3 minutes until bubbly and golden.
5. Fry the Eggs:
- In a nonstick pan, fry the eggs sunny-side up.
6. Assemble the Croque Madame:
- Place the fried egg on top of each sandwich.
