A Croque Madame is essentially a Croque Monsieur topped with a fried or poached egg. Here’s how you can make it from scratch!

Ingredients

• For the Béchamel Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 small onion, peeled and halved
  • 1 bouquet garni (a bundle of thyme, bay leaf, and parsley tied together)
  • Salt and pepper to taste
  • A pinch of freshly grated nutmeg
• For the Sandwich:
  • 8 slices of white bread (preferably a good quality, thick-sliced bread)
  • 4 teaspoons Dijon mustard
  • 8 ounces Gruyère cheese, grated (about 2 cups)
  • 8 thin slices of ham
  • 2 tablespoons unsalted butter, softened
• For the Topping:
  • 4 large eggs
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste

Here’s how you make it!

1. Infuse the Milk:
   • In a small saucepan, heat the milk over medium heat until it just begins to simmer.
   • Add the halved onion and bouquet garni to the milk.
   • Remove from heat and let steep for 10-15 minutes to infuse the flavors.
2. Make the Béchamel Sauce:
   • In another saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes, but don’t let it brown.
   • Strain the infused milk to remove the onion and bouquet garni.
   • Slowly pour the infused milk into the butter and flour mixture, whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens and starts to bubble, about 4-5 minutes.
   • Remove from heat and season with salt, pepper, and a pinch of nutmeg. Set aside.
3. Assemble the Sandwiches:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Spread Dijon mustard on one side of 4 slices of bread.
   • Sprinkle about 1/4 cup of grated Gruyère on top of the mustard on each slice.
   • Place 2 slices of ham on top of the cheese for each sandwich.
   • Top the ham with another 1/4 cup of Gruyère.
   • Place the remaining bread slices on top to form a sandwich.
4. Cook the Sandwiches:
   • Heat a large skillet over medium heat and add a tablespoon of butter. Once the butter is melted and bubbly, add the sandwiches (you may need to do this in batches).
   • Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Add more butter to the pan if necessary.
5. Bake the Sandwiches:
   • Place the browned sandwiches on the prepared baking sheet.
   • Spoon the béchamel sauce evenly over the top of each sandwich, spreading it to the edges.
   • Sprinkle the remaining Gruyère cheese on top of the béchamel.
6. Grill the Sandwiches:
   • Bake in the preheated oven until the cheese topping is bubbly and lightly browned, about 5-10 minutes.
   • If desired, you can broil the sandwiches for the last minute or two to get a more golden and bubbly top, but keep a close eye on them to prevent burning.
7. Prepare the Eggs:
   • In a non-stick skillet, melt 1 tablespoon of butter over medium heat.
   • Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
8. Serve:
   • Place a fried egg on top of each Croque Monsieur to turn it into a Croque Madame.
   • Serve immediately while the egg is still warm and runny.

Tips:

• For a perfectly round fried egg, you can use an egg ring.
• Serve with a simple side salad to balance the richness of the sandwich.

Enjoy your homemade Croque Madame! This classic French sandwich is elevated with the addition of a perfectly cooked egg, making it even more indulgent.

FOR HOMEMADE LOAF BREAD

Ingredients

• 4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (about 110°F/45°C)
• 2 tablespoons unsalted butter, softened
• Additional butter for greasing the pan and brushing the top

Here’s how you make it!

1. Prepare the Dough:
   • In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, until it becomes foamy.
   • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and softened butter.
   • Mix the ingredients together until a dough forms. You can use a wooden spoon or your hands.
2. Knead the Dough:
   • Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic.
   • If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a few drops of water.
3. First Rise:
   • Place the kneaded dough in a lightly greased bowl, turning it to coat all sides with the oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
4. Shape the Dough:
   • Punch down the dough to release any air bubbles.
   • Turn the dough out onto a lightly floured surface and shape it into a loaf by folding it and tucking the ends under.
5. Second Rise:
   • Grease a 9×5-inch loaf pan with butter.
   • Place the shaped dough into the prepared loaf pan.
   • Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise again in a warm place for about 30-45 minutes, or until it has risen about 1 inch above the edge of the pan.
6. Bake the Bread:
   • Preheat your oven to 375°F (190°C).
   • Bake the loaf for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
   • If the top of the bread is browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
7. Cool the Bread:
   • Remove the bread from the oven and immediately brush the top with melted butter for a soft crust.
   • Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Tips:

• Ensure your yeast is fresh and active by checking the expiration date and allowing it to foam properly during activation.
• The warm water should be between 100-110°F (38-43°C); too hot water can kill the yeast.

Now you have homemade loaf bread perfect for making Croque Madame sandwiches! Enjoy the process and the delicious, fresh bread!