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Croque Madame Recipe

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4 from 13 reviews

A classic French sandwich, Croque Madame features layers of ham and Gruyere cheese topped with a creamy béchamel sauce, toasted to golden perfection and crowned with a fried egg and fresh chives. This recipe includes homemade garlic confit and béchamel sauce to elevate the traditional flavors for a rich and indulgent brunch or lunch.

Ingredients

Garlic Confit

  • 12 garlic cloves
  • 1 cup olive oil

Béchamel Sauce

  • 4 tbsp Westgold butter
  • 12 garlic confit cloves (or 1 raw garlic clove, minced)
  • 2 tbsp flour
  • 2 cups full cream milk
  • 1/2 cup Gruyere cheese, grated
  • 1/2 tsp freshly grated nutmeg
  • Salt and pepper to taste

Sandwich Assembly

  • 4 tbsp Westgold butter
  • 4 slices white bread
  • 4 tbsp béchamel sauce
  • 2 tbsp Dijon mustard
  • 1 lb ham, shaved or finely sliced
  • 1 cup Gruyere cheese, grated
  • 1 tbsp chives, finely sliced
  • 2 eggs
  • Salt and pepper to taste

Instructions

  1. Prepare Garlic Confit: Preheat your oven to 120°C (250°F). Peel the garlic cloves by breaking them apart and submerging them in boiling hot water for 5 minutes to loosen the skins, then drain and peel. Place the peeled garlic cloves into an ovenproof dish and fully submerge in olive oil to prevent burning. Bake for 1 to 2 hours until the cloves turn golden and become soft.
  2. Make Béchamel Sauce: In a large frying pan over medium heat, melt 4 tablespoons of butter. Once the butter is foaming, add the garlic confit cloves and flour, whisking continuously to form a roux or thick paste. Gradually add the milk in thirds, whisking constantly to incorporate the roux smoothly without lumps. Continue whisking for 2 to 3 minutes until the sauce thickens slightly. Season the béchamel with grated nutmeg, salt, and pepper, then stir in the grated Gruyere until melted and well combined.
  3. Assemble the Sandwich: Spread Dijon mustard evenly over one slice of bread. Layer one tablespoon of béchamel sauce on top, then cover with ham, grate one quarter of the Gruyere cheese, and add another layer of ham. Spread mustard on the second slice of bread and place it mustard-side down on the sandwich.
  4. Toast the Sandwich: Heat 4 tablespoons of butter in a large frying pan over medium heat until foaming. Add the sandwich and cook for 2 to 3 minutes on each side until golden brown and crispy. Remove the sandwich and place it on a baking tray. Spread a tablespoon of béchamel sauce on top, then grate additional Gruyere cheese over the béchamel.
  5. Cook the Egg: Using the same pan, crack the eggs in and fry each for about 2 minutes until cooked to your liking. Season with salt and pepper.
  6. Broil the Sandwich: Place the baking tray with the sandwich under a preheated grill and broil for 3 to 5 minutes until the cheese on top is melted and bubbly.
  7. Serve: Remove the sandwich from the grill, place a fried egg on top, and garnish with finely sliced fresh chives for a savory finish.

Notes

  • Ensure garlic cloves are fully submerged in olive oil during confit to avoid burning and achieve a soft texture.
  • Use full cream milk for a richer béchamel sauce.
  • Gruyere cheese is essential for authentic flavor and meltability; substitute with Emmental if unavailable.
  • Adjust nutmeg quantity to taste; freshly grated is preferred for best aroma.
  • Cooking time for garlic confit can vary depending on oven characteristics; watch for softness and golden color.
  • For a crispier sandwich, use day-old bread or lightly toast before assembling.

Find it online: https://marthatasty.com/croque-madame-recipe/