Croque Madame

Recipe by: The Jam Jar Kitchen

These indulgently delicious Croque Madames are topped with a runny Eggland’s Best egg and are sure to impress at any holiday or brunch!

Make This Recipe

4 slices of sourdough bread

2.5 tbsp butter, divided

1 tbsp flour

2/3rd cup whole milk

Bay leaf

1/4th cup shredded gruyere cheese

1 tsp Dijon mustard

Freshly grated nutmeg (optional)

Salt and pepper

4 thick slices of ham

½ cup shredded gruyere cheese

1/4th cup shredded parmesan cheese

2 Eggland's Best Large Eggs

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Melt ½ tbsp of butter in a skillet over medium heat. Place two slices of bread in the pan and toast for a couple minutes until golden brown on one side. Set aside and repeat with the remaining 2 slices of bread. Set aside.
Next make the Mornay sauce. In a small sauce pan melt 1 tbsp of butter over medium high heat then add 1 tbsp of flour and whisk together for about a minute. Stream in 2/3rd cup of milk and add 1 bay leaf. Whisk together over medium to medium high heat for a couple minutes until thickened. Remove from heat and remove the bay leaf. Stir in 1/4th cup of shredded gruyere, 1 tsp Dijon mustard, some freshly grated nutmeg and a pinch of salt and pepper. Stir until smooth.
Preheat the oven to a broil and line a baking sheet with tin foil. Lay the bread on the baking sheet untoasted side up. Divide about 3/4th of the Mornay sauce among the 4 slices of bread. Then on two slices of bread add 2 pieces of thick cut ham and top with a couple tbsp of shredded gruyere and parmesan. Place the remaining pieces of bread on top (toasted side up) and top with the remaining Mornay sauce and shredded cheese. Place in the oven to broil until bubbly and golden brown.
While the sandwiches cook make two sunny side up eggs by melting a little butter in a skillet over medium heat. Crack two Eggland’s Best eggs in and sprinkle with a little salt. Cook until the desired level of doneness.
Remove the sandwiches from the oven and top with the cooked eggs. Enjoy!