There are only so many peanut butter or grilled cheese sandwiches that I can bear at lunchtime. Okay, that’s a bit of a stretch, I could probably live off grilled cheese given enough variety of great breads and cheeses. A Croque-Madame could also fit into the grilled cheese category… this open-faced version is full of proscuitto, gruyere and even more gruyere in the béchamel sauce. Of course, what differentiates the Croque-Madame from her lover the Croque-Monsieur is the fried egg you top her with (supposedly the egg looks like a little chapeau).
This recipe for béchamel will make way more than you need for one sandwich, however it keeps well in the fridge. Of course you can just make more sandwiches or even use it to make the kiddos some homemade mac and cheese at the same time.
Croque-Madame for One
- 1 large slice of a crusty, sturdy bread such as a sourdough or ciabatta
- 1 – 2 tsp Dijon mustard
- 2 or 3 slices of proscuitto
- 2 tbsp shredded gruyere cheese
- 3 tbsp or so (you can add more if the sauce has been chilled first) béchamel sauce
- 1 egg
Béchamel Sauce (with cheese)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 1/2 cup shredded gruyere
- 2 tbsp grated parmesan cheese
- 1/4 tsp grated nutmeg
- Salt & Pepper to taste
First off, make your sauce… make it the night before if you want. In a small saucepan, melt butter and whisk in flour, cooking for a minute or two. Pour in milk while whisking and continue whisking over slightly above medium high heat until the sauce thickens. Once thickened, remove from heat, whisk in cheeses and nutmeg and add salt and pepper as desired. Whisk until the cheese is melted and the sauce is smooth.
When you are ready to make your sandwiches, spread the bread with Dijon mustard, top with cheese and proscuitto, keeping the flat of the sandwich fairly flat so that it can hold the sauce, mmm sauce… Pop under the broiler for 4-5 minutes, while frying your egg, just keep an eye on it. I’d tell you how to fry an egg, but I trust you… just resist the urge to flip it, you want a nice runny-yolked sunny side up egg. When the sandwich is hot and bubbly and a bit browned, remove it and top with the fried egg.
I like my sandwich with a side of baby spinach, I don’t even bother dressing it… the dijon and egg yolk combine to make a lovely dressing anyway.
For more ideas on how to include more eggs in your breakfasts, brunches and even your dinners visit the Life Made Delicious website.
Disclosure: I am part of the Life Made Delicious Blogger Program through Mom Central Canada and I receive certain perks as part of my affiliation. Opinions are my own.