Croque-Madame
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
42
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
5 tbsps
Unsalted Butter3 tbsps
All-Purpose Flour2 cups
Whole Milk1 tsp
Salt1 tsp
Black Pepper1 tsp
Nutmeg (freshly grated)4 tsps
Dijon Mustard4 large
EggDirections:
1
Make sauce: Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes
2
Whisk in milk and bring to a boil, whisking constantly
3
Reduce heat and simmer, whisking occasionally, 5 minutes
4
Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted
5
Remove from heat and cover surface directly with a sheet of wax paper
6
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes
7
Whisk in milk and bring to a boil, whisking constantly
8
Reduce heat and simmer, whisking occasionally, 5 minutes
9
Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted
10
Remove from heat and cover surface directly with a sheet of wax paper
11
Make sandwiches: Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice)
12
Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches
13
Lightly oil a 15- by 10-inch shallow baking pan
14
Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total
15
Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels
16
Preheat broiler
17
Top each sandwich with 1/3 cup sauce, spreading evenly
18
Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes
19
Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm
20
Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper
21
Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes
22
Top each sandwich with a fried egg and serve immediately
23
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice)
24
Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches
25
Lightly oil a 15- by 10-inch shallow baking pan
26
Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total
27
Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels
28
Preheat broiler
29
Top each sandwich with 1/3 cup sauce, spreading evenly
30
Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes
31
Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm
32
Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper
33
Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes
34
Top each sandwich with a fried egg and serve immediately