Bouchon Croque Madame

A grilled ham and Gruyere sandwich blanketed in Mornay sauce, broiled, and topped with a fried egg.

Ingredients

• 8 slices brioche or pain de mie
• 8 oz thinly sliced Black Forest ham
• 8 oz Gruyere cheese, grated, divided

Dijon mustard, for spreading

• 4 Tbsp unsalted butter, softened
• For the Mornay: 2 Tbsp butter, 2 Tbsp flour, 1 1/2 cups warm whole milk, pinch of nutmeg, 1/2 cup grated Gruyere, salt and white pepper
• 4 large eggs

Directions

1. Make the Mornay: melt the butter, whisk in the flour and cook 2 minutes, then whisk in the warm milk and simmer until thickened. Off heat, stir in 1/2 cup Gruyere and nutmeg; season.
2. Spread one side of four bread slices with Dijon, layer with ham and some grated Gruyere, and top with the remaining slices.
3. Butter the outsides and griddle the sandwiches over medium heat until golden on both sides.
4. Transfer to a baking sheet, spoon Mornay generously over the tops, sprinkle with the remaining Gruyere, and broil until bubbling and browned.
5. Fry the eggs in butter until the whites are set but the yolks runny.
6. Set a fried egg on each sandwich and serve hot.

Notes

Adapted from Thomas Keller’s Bouchon; the Mornay topping is what makes it a Croque Madame rather than a plain ham-and-cheese.