Croque Madame

Recipe courtesy Bobby Flay
Show: Brunch at Bobby's Episode: Brasserie Brunch
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 sandwiches
LEVEL: Easy

ingredients

  • Freshly grated nutmeg
  • Twelve 3/4-inch-thick slices pain de mie or Pullman bread, lightly toasted
  • 6 tablespoons Dijon mustard
  • 12 thin slices baked ham
  • 6 eggs
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Directions

Heat 3 tablespoons butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, about 1 minute. Whisk in the milk and bring to a boil. Reduce the heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add 1/2 cup grated gruyere and the Parmesan and whisk until smooth. Season with salt, pepper and nutmeg.

Preheat the broiler. Place 6 slices of bread on a baking sheet and spread 1 tablespoon of the mustard over each. Top with 2 slices ham and half of the remaining gruyere. Broil until the cheese begins to melt, about 1 1/2 minutes. Top with the remaining 6 bread slices, and then pour a generous amount of bechamel on top of each sandwich and sprinkle with the remaining gruyere and Parmesan. Broil until the cheese sauce is bubbling and evenly browned, 2 to 3 minutes.

Meanwhile, melt 2 tablespoons butter in a nonstick skillet over medium heat. Add 3 eggs, sprinkle with salt and pepper and cook until the whites are cooked but the yolks are still runny. Repeat with the remaining butter and eggs.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on January 06, 2014

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    I mimicked this recipe using gluten free bread and flour for the Béchamel, I also used bacon (no ham) and I added some flash sauteed veggies, plus I only had goat cheese and Parmigiano Reggiano on hand :) I had to work with what was in stock. Anyway it was AMAZING!!!! I will definitely make this again.

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  • on April 27, 2013

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    Fantastic. Everyone loved it. Similar to previous review I also reduced the amount of mustard significantly.

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  • on March 02, 2013

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    Tasted Great. My Wife and I really enjoyed this recipe.

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