Croque Madame

Ingredients

For the sandwiches

• 4 slices of bread (white sandwich or pain de mie)
• 150 g Gruyère, grated
• 4 slices of ham
• 2 eggs
• Butter, for the pan

For the béchamel

• 150 ml heavy cream
• 1 teaspoon flour or cornstarch
• 1 tablespoon cold water
• 30 g grated cheese (optional, for a richer finish)
• Salt, pepper, nutmeg

Method

Make the béchamel

1. Mix the flour or cornstarch with the cold water in a small bowl until completely smooth.
2. Warm the heavy cream in a small saucepan over low-medium heat.
3. Whisk in the flour mixture.
4. Cook for 2 to 4 minutes, stirring constantly, until thick enough to coat the back of a spoon.
5. Season with salt, pepper, and a little nutmeg. Stir in the grated cheese if using.
6. Set aside, keeping warm.

Build the sandwiches

1. Melt a knob of butter in a pan over medium heat.
2. Layer each sandwich: one slice of bread, Gruyère, ham, more Gruyère, second slice of bread.
3. Cook until golden and melted, about 3 minutes per side, pressing gently as they cook.

Fry the eggs

1. In the same pan, fry 2 eggs sunny-side up. The yolk should stay runny.

Assemble

1. Place each sandwich on a plate.
2. Spoon the béchamel generously over the top.
3. Set a fried egg on top of the béchamel.
4. Serve immediately.