Croque Madame with Fried Egg and Gruyère Béchamel
The Croque Madame, an elevated take on the classic French Croque Monsieur, is a study in rich indulgence. Layers of savory ham and nutty Gruyère cheese are nestled between slices of lightly toasted bread, often dipped in a creamy béchamel sauce before being baked or pan-fried to a golden crisp. The defining characteristic, however, is the crowning glory: a perfectly fried egg with a runny yolk that cascades down the sandwich upon cutting, adding an extra layer of richness and decadent flavor. In this luxurious variation, the béchamel sauce itself is infused with the distinctive melting quality and sharp, yet nutty taste of Gruyère cheese, creating an even more intensely flavorful and velvety sauce that elevates this already exceptional sandwich to gourmet status.
A sophisticated and indulgent breakfast sandwich featuring ham, Gruyère cheese, and a rich béchamel sauce, topped with a perfectly fried egg.
Estimated Calories (per serving): 600-800 (depending on bread thickness and béchamel quantity)
Ingredients (per serving):
2 slices thick-cut brioche or country bread
Butter, for spreading
2 slices good-quality cooked ham
2 slices Gruyère cheese
1 large egg
For the Gruyère Béchamel:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, warmed
1/4 cup grated Gruyère cheese
Pinch of nutmeg
Salt and white pepper to taste
Instructions:
Prepare Béchamel: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly (this is the roux). Gradually whisk in the warm milk, ensuring no lumps form. Cook, stirring continuously, until the sauce thickens and comes to a simmer.
Remove from heat and stir in the grated Gruyère cheese until melted and smooth. Season with nutmeg, salt, and white pepper. Keep warm.
Lightly butter one side of each slice of bread. Place one slice, butter-side down, in a skillet over medium heat. Top with the ham and Gruyère cheese. Place the other slice of bread on top, butter-side up.
Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
While the sandwich is toasting, fry the egg in a separate skillet to your desired doneness (sunny-side up or over-easy is traditional).
Transfer the toasted sandwich to a plate. Spoon a generous amount of the warm Gruyère béchamel sauce over the top. Carefully place the fried egg on top of the sauce. Serve immediately.