Croissant Croque Madame

  • 4 Tbsp unsalted butter
  • ¼ cup + 1 Tbsp all purpose flour
  • 2 cups milk
  • ½ tsp salt
  • Fresh black pepper
  • Pinch of nutmeg
  • ½ cup grated Gruyére
  • ¼ cup grated Parmesan
  • 6 croissants
  • Grainy mustard or Dijon
  • 400 g black forest ham
  • ⅔ cup grated Gruyére
  • ⅓ cup grated Parmesan
  • Salt
  • Fresh black pepper
  • 6 fried eggs
  • Chopped chives, garnish
  • Maldon salt, garnish

1. Heat the butter over medium-low heat in a medium sized saucepot. Once the butter is completely melted and begins to bubble, add the flour and whisk until combined. Switch to a heat-proof rubber spatula and continue stirring until the mixture is a light golden colour and smells slightly nutty. Be sure to scrape all around the sides and bottom to ensure nothing is sticking or burning.
2. Whisking constantly, slowly pour the milk into the pot. Switch back to the rubber spatula and cook, constantly stirring and scraping the sides and bottom, until thick and bubbly. About 6-8 minutes.
3. Turn the heat off and stir in the salt, black pepper, nutmeg, Gruyére and Parmesan until cheese has melted. Set aside to cool.
4. Pre-heat the oven to broil and set the rack in the middle of the oven. Slice the croissants open and spread a generous amount of mustard on each half. Lay the ham on the top halves of the croissants and top with the bottom halves. This will give the béchamel a nice flat surface to sit on. Transfer the sandwiches onto a sheet pan.
5. Top each sandwich with lots of béchamel spreading it to the edges of the croissant. This will prevent the edges of the croissant from burning in the oven. Combine the Gruyére and Parmesan and top each sandwich with the cheese. Season with salt and pepper.
6. Place sandwiches under broiler for 1 to 2 minutes, rotating pan halfway through, until cheese and béchamel are melted and bubbly.
7. Remove from the oven, plate each sandwich with a fried egg, garnish with chopped chives, fresh black pepper and Maldon salt.
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