croque-madame

How To Make croque-madame

• Step 1
  BÉCHAMEL SAUCE:
• Step 2
  In a small saucepan over medium heat, add butter. When melted, add flour and whisk for a few minutes to cook out the raw taste.
• Step 3
  Add 2 tbsp. cold milk, and whisk constantly until the mixture gets thick. Add 1 tbsp. cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy but not too thin so it's spreadable.
• Step 4
  Transfer the sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin formation and chill for at least 20 minutes.
• Step 5
  SANDWICHES:
• Step 6
  Preheat oven to 400ºF/200ºC and cover a baking sheet with foil; set aside.
• Step 7
  In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir until cheese has absorbed the milk and set aside.
• Step 8
  Spread a thin layer of chilled béchamel on two slices. Spread Dijon mustard on the other two. Place 3 slices of ham on the sauce before spreading on half of the cheese mixture. Cover with the other two slices, mustard side down and then press gently.
• Step 9
  Spread the remaining béchamel sauce on top of those 2 slices. Add the remaining cheese and place the sandwiches on the prepared baking sheet.
• Step 10
  Transfer to the preheated oven and bake until golden, about 10 to 12 minutes.
• Step 11
  About 5 minutes before time is up, melt butter in a skillet over medium heat. When melted and it starts sizzling, crack the eggs; season with salt and pepper.
• Step 12
  After 2 minutes when the whites are almost set, cover and cook for just 30 seconds.
• Step 13
  Place one cooked egg on each sandwich and serve immediately with a salad.
• Step 14
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/uJu9yjU-h5Q
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