Photo: Croque Madame Recipe
(A Monsieur, made better!)
Ingredients
- 4 tablespoons butter, divided
- 1 rounded tablespoon all-purpose flour
- 1 cup milk
- Salt and pepper
- 1/8 teaspoon fresh grated nutmeg, eyeball it
- 2 teaspoons Dijon style mustard
- 2 slices white bread
- 2 large eggs
- 4 slices deli ham
- 4 slices deli Swiss cheese
- Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand
Directions
Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.
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By miskemouse_8831298
Schenectady, NY
on October 06, 2012
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Not the best. We just came back from Paris and I wanted to try this. It just didn't taste like what we had in France. I think in part it was the cheese. Needs Guyere. It was ok, but I'll be trying other recipes until I find one that tastes authentic.
By SuzMaup
on September 25, 2012
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Awesome! I have watched Rachael make dozens of "croque" sandwiches, and have been wanting to make one for a while now. We are so glad I did. We loved the sandwiches, made them exactly like the recipe & they were delicious. I am not a fan of mustard so I used a little less for my sauce but kept it the same for my hubby. He can't wait to try other versions, maybe some prosciutto next time. Next time I am using my large "french toast" skillet, I need more room than my regular skillet allows.
By devin4329
on September 06, 2012
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Its quick,easy,inexpensive and Tastes great! I have seen many with the Gruyere cheese required which can be somewhat expensive and personally the swiss cheese is perfect, the egg gives it a great added taste and I buy a fresh Loaf of bread at my local grocery store and cut it into slices to make it all come together perfectly. Also the remaining sauce can be put into a container and stored in the refrigerator to be used again for a day or two .
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