Description
These Croque Madame Brunch Sandwiches are the ultimate indulgence for a weekend brunch! Made with layers of savory Mornay sauce, slow-cooked ham, and Gruyere cheese, all baked between soft Cobblestone bread and topped with a perfectly fried egg, they’re the perfect blend of comfort and elegance. You’ll love every bite of these creamy, cheesy delights!
Ingredients
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1 1/2 cups warm milk
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Freshly grated nutmeg to taste
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Salt and pepper to taste
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2 1/2 cups grated Gruyere, divided
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1/2 cup grated Parmigiano Reggiano
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3 tablespoons grainy (or Dijon) mustard
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6 slices uncured slow-cooked ham
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6 slices Cobblestone Bread Co. bread
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6 medium eggs
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Olive oil
Instructions
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Preheat the oven to 400ºF.
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In a small saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 2 minutes.
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Slowly add the warm milk, whisking until the sauce thickens.
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Turn off the heat, and season the sauce with salt, pepper, and nutmeg.
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Stir in 1/2 cup Gruyere and 1/2 cup Parmigiano Reggiano until the cheese melts into the sauce. Reserve.
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Place the bread slices with the inside facing up on a baking sheet lined with parchment paper.
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Spread 1/2 tablespoon of mustard on one side of each bread slice, then spread 1 to 2 tablespoons of the Mornay sauce on the other side.
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Top the mustard sides with ham (cut the slices to fit the bread) and 1/4 cup of grated Gruyere each.
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Place the remaining slices of bread on top. Spoon 1 tablespoon of Mornay sauce on top of the sandwiches and finish with the rest of the Gruyere cheese.
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Bake for 5 minutes, then turn on the broiler and broil until the tops are bubbly and lightly browned.
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While the sandwiches are in the oven, heat olive oil in a large skillet over medium heat.
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Add the eggs and cook until the whites are firm but the yolks are still runny. Season with salt and pepper.
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Top each sandwich with a fried egg and serve immediately.
Notes
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You can substitute Dijon mustard for grainy mustard based on your preference.
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For a richer sauce, you can use whole milk instead of low-fat milk.
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If you prefer a less runny egg, cook the eggs a little longer.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 200mg