Croque Madam
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
Yield: 4 sandwiches
Ingredients
8 tablespoons unsalted butter, divided
2 tablespoons unbleached all-purpose flour
2 cups whole milk
1 ounces grated parmesan cheese
12 ounces grated gruyere cheese, divided
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
8 slices Pullman bread or thick country bread
4 teaspoon Dijon mustard
8 slices French ham
4 large eggs
2 tablespoons unbleached all-purpose flour
2 cups whole milk
1 ounces grated parmesan cheese
12 ounces grated gruyere cheese, divided
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
8 slices Pullman bread or thick country bread
4 teaspoon Dijon mustard
8 slices French ham
4 large eggs
Procedure
A Croque Madam is the egg-topped version of the original Croqe Monsieur. Croquer is the French verb “to crunch” or “to much”, literally translating to “crunchy man”.
Pre-heat broiler with rack in the top position. Line a rimmed baking sheet with parchment paper or a silicone mat.
To prepare sauce: To a medium saucepan set over medium heat and 2 tablespoons of butter. When butter is melted add flour and cook, whisking until the mixture bubbles, about 1 minute. Pour in milk while whisking constantly to ensure there are no lumps. Bring mixture to a simmer and cook, stirring often, until the mixture thickens, about 6 minutes. Remove from heat and add the parmesan and half of the gruyere cheese; stir until cheese has melted and the mixture is smooth and creamy. Add the nutmeg and taste and adjust seasoning with salt and pepper. Set aside.
To prepare sandwiches: To a clean work surface arrange 4 slices of the bread and spread each with a teaspoon of the Dijon. Arrange 2 slices of ham on top of each slice and top with generous tablespoon of sauce, spreading it slightly out towards the edge. Evenly sprinkle the remaining gruyere cheese over the sauce and top each of the remaining bread slices.
To toast sandwiches: To a large heavy skillet set over medium heat 2 tablespoon butter to the skillet; when butter is melted and foaming subsides, place two sandwiches in the skillet and cook until golden on one side and cheese is beginning to melt, about 2 minutes, turn the sandwiches over and cook on the other side, about 1 minute more.
To finish sandwiches: Transfer to the prepared baking sheet and spread generously with sauce. Repeat with remaining sandwiches, wiping out skillet and adding another 2 tablespoons butter. Transfer baking sheet to the oven and broil until the sauce is golden-brown and bubbling, 3 to 4 minutes. Remove from the oven and keep warm while preparing the eggs.
To fry eggs and serve: To a medium non-stick skillet set over medium heat add remaining 2 tablespoon butter to the skillet; when butter has melted and foaming subsides, add the eggs and cook until just set, about 3 minutes. Place one egg on top of each sandwich, season with salt and pepper and serve immediately.
Pre-heat broiler with rack in the top position. Line a rimmed baking sheet with parchment paper or a silicone mat.
To prepare sauce: To a medium saucepan set over medium heat and 2 tablespoons of butter. When butter is melted add flour and cook, whisking until the mixture bubbles, about 1 minute. Pour in milk while whisking constantly to ensure there are no lumps. Bring mixture to a simmer and cook, stirring often, until the mixture thickens, about 6 minutes. Remove from heat and add the parmesan and half of the gruyere cheese; stir until cheese has melted and the mixture is smooth and creamy. Add the nutmeg and taste and adjust seasoning with salt and pepper. Set aside.
To prepare sandwiches: To a clean work surface arrange 4 slices of the bread and spread each with a teaspoon of the Dijon. Arrange 2 slices of ham on top of each slice and top with generous tablespoon of sauce, spreading it slightly out towards the edge. Evenly sprinkle the remaining gruyere cheese over the sauce and top each of the remaining bread slices.
To toast sandwiches: To a large heavy skillet set over medium heat 2 tablespoon butter to the skillet; when butter is melted and foaming subsides, place two sandwiches in the skillet and cook until golden on one side and cheese is beginning to melt, about 2 minutes, turn the sandwiches over and cook on the other side, about 1 minute more.
To finish sandwiches: Transfer to the prepared baking sheet and spread generously with sauce. Repeat with remaining sandwiches, wiping out skillet and adding another 2 tablespoons butter. Transfer baking sheet to the oven and broil until the sauce is golden-brown and bubbling, 3 to 4 minutes. Remove from the oven and keep warm while preparing the eggs.
To fry eggs and serve: To a medium non-stick skillet set over medium heat add remaining 2 tablespoon butter to the skillet; when butter has melted and foaming subsides, add the eggs and cook until just set, about 3 minutes. Place one egg on top of each sandwich, season with salt and pepper and serve immediately.
Croque Madam
By Tested and Perfected in the Sur La Table Kitchen
Serves
Yield: 4 sandwiches
Ingredients
8 tablespoons unsalted butter, divided
2 tablespoons unbleached all-purpose flour
2 cups whole milk
1 ounces grated parmesan cheese
12 ounces grated gruyere cheese, divided
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
8 slices Pullman bread or thick country bread
4 teaspoon Dijon mustard
8 slices French ham
4 large eggs
2 tablespoons unbleached all-purpose flour
2 cups whole milk
1 ounces grated parmesan cheese
12 ounces grated gruyere cheese, divided
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
8 slices Pullman bread or thick country bread
4 teaspoon Dijon mustard
8 slices French ham
4 large eggs
Procedure
A Croque Madam is the egg-topped version of the original Croqe Monsieur. Croquer is the French verb “to crunch” or “to much”, literally translating to “crunchy man”.
Pre-heat broiler with rack in the top position. Line a rimmed baking sheet with parchment paper or a silicone mat.
To prepare sauce: To a medium saucepan set over medium heat and 2 tablespoons of butter. When butter is melted add flour and cook, whisking until the mixture bubbles, about 1 minute. Pour in milk while whisking constantly to ensure there are no lumps. Bring mixture to a simmer and cook, stirring often, until the mixture thickens, about 6 minutes. Remove from heat and add the parmesan and half of the gruyere cheese; stir until cheese has melted and the mixture is smooth and creamy. Add the nutmeg and taste and adjust seasoning with salt and pepper. Set aside.
To prepare sandwiches: To a clean work surface arrange 4 slices of the bread and spread each with a teaspoon of the Dijon. Arrange 2 slices of ham on top of each slice and top with generous tablespoon of sauce, spreading it slightly out towards the edge. Evenly sprinkle the remaining gruyere cheese over the sauce and top each of the remaining bread slices.
To toast sandwiches: To a large heavy skillet set over medium heat 2 tablespoon butter to the skillet; when butter is melted and foaming subsides, place two sandwiches in the skillet and cook until golden on one side and cheese is beginning to melt, about 2 minutes, turn the sandwiches over and cook on the other side, about 1 minute more.
To finish sandwiches: Transfer to the prepared baking sheet and spread generously with sauce. Repeat with remaining sandwiches, wiping out skillet and adding another 2 tablespoons butter. Transfer baking sheet to the oven and broil until the sauce is golden-brown and bubbling, 3 to 4 minutes. Remove from the oven and keep warm while preparing the eggs.
To fry eggs and serve: To a medium non-stick skillet set over medium heat add remaining 2 tablespoon butter to the skillet; when butter has melted and foaming subsides, add the eggs and cook until just set, about 3 minutes. Place one egg on top of each sandwich, season with salt and pepper and serve immediately.
Pre-heat broiler with rack in the top position. Line a rimmed baking sheet with parchment paper or a silicone mat.
To prepare sauce: To a medium saucepan set over medium heat and 2 tablespoons of butter. When butter is melted add flour and cook, whisking until the mixture bubbles, about 1 minute. Pour in milk while whisking constantly to ensure there are no lumps. Bring mixture to a simmer and cook, stirring often, until the mixture thickens, about 6 minutes. Remove from heat and add the parmesan and half of the gruyere cheese; stir until cheese has melted and the mixture is smooth and creamy. Add the nutmeg and taste and adjust seasoning with salt and pepper. Set aside.
To prepare sandwiches: To a clean work surface arrange 4 slices of the bread and spread each with a teaspoon of the Dijon. Arrange 2 slices of ham on top of each slice and top with generous tablespoon of sauce, spreading it slightly out towards the edge. Evenly sprinkle the remaining gruyere cheese over the sauce and top each of the remaining bread slices.
To toast sandwiches: To a large heavy skillet set over medium heat 2 tablespoon butter to the skillet; when butter is melted and foaming subsides, place two sandwiches in the skillet and cook until golden on one side and cheese is beginning to melt, about 2 minutes, turn the sandwiches over and cook on the other side, about 1 minute more.
To finish sandwiches: Transfer to the prepared baking sheet and spread generously with sauce. Repeat with remaining sandwiches, wiping out skillet and adding another 2 tablespoons butter. Transfer baking sheet to the oven and broil until the sauce is golden-brown and bubbling, 3 to 4 minutes. Remove from the oven and keep warm while preparing the eggs.
To fry eggs and serve: To a medium non-stick skillet set over medium heat add remaining 2 tablespoon butter to the skillet; when butter has melted and foaming subsides, add the eggs and cook until just set, about 3 minutes. Place one egg on top of each sandwich, season with salt and pepper and serve immediately.