Discover the Croque-Madame, this refined version of the famous French sandwich that delights with its runny fried egg delicately placed on a gratinated croque-monsieur. Simple to make but always impressive, this comforting dish combines the smoothness of béchamel, the meltiness of cheese and the crunch of golden bread. Perfect for a quick lunch or an improvised dinner, it transforms simple ingredients into a true feast. Its preparation in a few steps guarantees perfect results every time, with that gourmet touch that makes all the difference.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the béchamel: melt 20g of butter, add 20g of flour, mix then pour 25cl of warm milk while whisking until thickened. Salt, pepper and add a little nutmeg.
- 2
Preheat the oven to 200°C. Spread each slice of bread with a little béchamel.
- 3
On 2 slices, place a slice of ham, then some grated Gruyère. Close with the other 2 slices of bread (béchamel side inside).
- 4
Coat the top of the croques with the remaining béchamel and generously sprinkle with Gruyère.
- 5
Bake for 10 to 15 minutes, until the top is golden brown and gratinated.
- 6
Meanwhile, cook the fried eggs in a pan with a little butter, keeping the yolk runny.
- 7
Remove the croques from the oven, place a fried egg on each croque and serve immediately.
- For perfect béchamel, use warm milk and whisk vigorously to avoid lumps.
- Choose quality sliced bread for better results, lightly toasted if you prefer more crunch.
- Serve immediately to enjoy the contrast between the hot croque and the runny egg.
- Accompany with a dressed green salad to balance the meal.
