Croque Madame

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Melt the butter, stir in the flour and cook 90 seconds without colouring.

   Mark done

2. Add the milk a third at a time, whisking until smooth after each. Simmer 3 minutes until it thickly coats a spoon.

   Mark done

3. Off the heat stir in the grated Gruyère, nutmeg, mustard and salt.

   Mark done

4. Heat the grill. Butter the bread on one side only.

   Mark done

5. Build two sandwiches, butter side out: bread, a spoonful of béchamel, ham, sliced Gruyère, bread.

   Mark done

6. Toast them in a dry pan for 2 minutes a side until golden.

   Mark done Start 2 min timer

7. Move to a tray, spoon the remaining béchamel thickly over the tops and grill 3 to 4 minutes until blistered and brown.

   Mark done Start 3 min timer

8. Fry the eggs in a little butter over low heat while the sandwiches grill.

   Mark done

9. Slide an egg onto each, grind pepper over and serve at once.

   Mark done

Chef’s Tips

• Make the béchamel thick. A thin one slides off and scorches on the tray.
• Toast the sandwich in the pan before it goes under the grill, or the base stays soft.
• The egg goes on afterwards, never underneath the grill.

Pairing Suggestions

• A green salad with a sharp mustard dressing
• A glass of cold cider
• Cornichons

Storage & Reheating

Eat immediately. The béchamel can be made a day ahead and refrigerated; loosen it with a splash of milk over low heat before using.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.