If I had to have a cooking tagline, “everything is better with a fried egg on top” would definitely be in the running. Something about that jammy, but runny yolk that just takes even the most delicious dish over the top to become exquisitely divine.
The traditional french sandwich, the Croque Monsieur, is the eggless version of the Croque Madame. Think of the Croque Monsieur like a grilled cheese that is 10 times more delectable than normal because it includes a bechamel sauce, country ham, Dijon mustard, and gruyere cheese on two slices of a country loaf. Now imagine that topped with a fried egg. Mind. Blown.
Just add a salad and a glass of Beaujolais and you can pretend you’re at a sidewalk cafe in Paris. Perfect.
3 Tbsp. butter
3 Tbsp. flour
1.5 c. whole milk
½ c. grated gruyere cheese
Dash of nutmeg
Salt and pepper to taste
Country loaf, cut into slices
2 Tbsp. butter
½ lb. sliced cooked ham, Black Forest works great
4 thin slices of gruyere cheese
4 fresh eggs
To make the bechamel sauce, melt the butter. Whisk the flour in to create a roux. Whisk in milk, bring to a boil and reduce heat. Simmer, continuing to whisk, for 3 minutes. Add nutmeg, salt and pepper. Add the grated gruyere and whisk until everything is melted and combined. Remove from heat and cover to keep warm.
To make the sandwiches, spread Dijon mustard and one piece of bread and spread bechamel on the other piece of bread. Place the ham and slices of gruyere on top of the mustard. Close the sandwich.
Heat butter in a skillet over medium heat and grill each sandwich for about 3 minutes per side, or until cheese is melted and bread is lightly browned on both sides.
Transfer grilled sandwiches to a baking sheet lined with foil. Broil the sandwiches until the sauce is bubbly and light brown. Cover with extra bechamel sauce if desired.
Fry the egg in butter over medium high heat until the egg whites are set and yolk is still runny. Place on top of the sandwich. Season with pepper and enjoy!