Croque Madame
Elegant, rich, effortless.
A French twist on a classic ham and cheese, topped with a golden Wilcox egg. The Croque Madame feels elegant yet comes together easily, making it just right for a decadent weekend brunch.
Ingredients:
Wilcox Eggs
Béchamel Sauce
Milk
Butter
Flour
Salt
Pepper
Nutmeg
Bread
Dijon Mustard
Gruyère Cheese
Ham
Make a béchamel: melt butter in a saucepan, stir in flour to form a paste, slowly whisk in milk until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
Heat a skillet or griddle over medium heat.
Spread Dijon mustard on one side of each slice of bread.
Build the sandwiches: mustard-side up on the bottom slice, layer ham, a generous handful of grated Gruyère, then top with the second slice of bread (mustard-side down).
Lightly butter the outer sides of each sandwich and toast in the skillet until golden brown on both sides and the cheese inside is melted.
Transfer the toasted sandwiches to an oven-safe pan or baking sheet. Spoon béchamel over the top of each sandwich and sprinkle more Gruyère on top.
Place under a hot broiler until the béchamel is bubbly and the cheese on top is melted.
While the sandwiches finish under the broiler, fry eggs sunny-side-up (or to your preferred doneness); season with salt and pepper.
Remove sandwiches from the oven, top each with a fried egg, and serve immediately (with a knife and fork).
