Croque Madame is the ultimate brunch food and one that is hard to pass up when deciding whether there to "benny" or not to benny". It usually wins out over Eggs Benedict although I love those too.
It's the french super sized grilled ham and cheese that is the stuff of dreams. I first had this sandwich in high school at a little French place that was a hang out at Tyson's Corner Mall in the 80's.
It's good and I now I make it home for a crowd for brunch parties. If you have Veggie friends just leave off the Ham. It's still cheesy yummy good.
Give these a try and Madame will treat you right!
Gastropub Style Croque Madame with Mornay and Raclette
3 Tablespoons unsalted butter
3 Tablespoons flour
2 cups milk
1/2 cup Parmesan cheese
5 ounces of shredded Gruyere cheese
salt and pepper
nutmeg to taste
12 pieces of thick 3/4 inch white toasting bread, Pullman loaf if you want.
12-16 slices of baked ham super thin slices
8 slices of raclette cheese
6 Tablespoons Dijon Mustard
2 Tablespoons vegetable oil
2 Tablespoons chopped chives
2 Tablespoons chopped Italian parsley
Heat butter in a pot till frothy then add in the flour
Whisk mixture till smooth
Cook for about one minute
Whisk Milk in slowly till all incorporated
Reduce heat and simmer till thickened and slightly reduced
Slowly add in the cheese till melted and smooth
Season with salt and pepper and nutmeg
Toast all slices of bread
Place 6 slices of the toasted bread on a baking sheet
Spread the Dijon on the bread
Top with Ham and then with Raclette cheese
Broil the sandwiches till the cheese is melted and bubbling
Top sandwiches with the remaining bread
Slather with cheese sauce until covered even let it roll down the sides
Replace baking sheet under the broiler
Broil till bubbling and a little brown
Turn off broiler and heat oven to 300 leave sandwiches to stay warm till eggs are cooked
Slowly fry the eggs in the oil till sunny side and still runny
Top Sandwiches being held in the oven each with one egg each till all are eggs are fried and all sandwiches are ready to serve.
Garnish with chives and parsley on top to serve.
Serve with a mixed greens salad with a spicy vinaigrette