Croque Madame Toast

5 from 9 votes

A recipe for Croque Madame toast. Toasted bread smeared with mustard and topped with thinly sliced ham and creamy cheese with a mornay sauce and an egg!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: French

Servings:

Calories: 458kcal

Author: Teri & Jenny

Ingredients

mornay sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup plus 2 tablespoons whole milk
½ teaspoon dry mustard
½ teaspoon ground ginger
⅓ cup shredded gruyere cheese
3 tablespoons grated Parmesan cheese
Salt and cracked black pepper to taste

assembly

3 slices sourdough bread, lightly buttered and toasted
3 tablespoons whole grain prepared mustard
6 ounces smoked ham, thinly sliced
3 large egg yolks

Instructions

mornay sauce

Melt the butter in a small saucepan over medium heat. Add the flour and stir over the heat for 2 to 3 minutes to cook off the raw flour taste. Add the milk in a steady stream while whisking, then continue to cook and whisk until the mixture thickens enough to coat the back of a spoon. Whisk in the mustard, ginger, gruyere, and parmesan. Continue to cook and stir until the cheeses melt and the sauce is smooth, 3 to 4 minutes. Season to taste with salt and pepper. Set aside.

assembly

Preheat broiler. Spread whole grain mustard onto one side of the toast slices. Top slices of the toast with the ham.
Transfer the ham-topped toasts to a baking sheet and top each with a 1/2 cup of the mornay sauce.
Carefully create a well atop each toast, with the ham and mornay sauce and drop each yolk into each well.
Broil the toasts until the sauce is hot and bubbling, but the yolk is still soft, 3 to 4 minutes. Lightly season with salt and pepper and serve immediately.

Notes

Notes:

Cheese Substitutions:

Gruyere can be replaced with other cheese such as swiss, comte, fontina, gouda, or even white cheddar.

Fried Egg Substitution:

Melt 1 tablespoon of butter (per egg) into a non-stick skillet over medium-high heat. Once butter has melted, crack eggs into the skillet and fry until the edges have browned and crisped, the whites have set but the yolks are still runny. Remove from skillet and place over mornay sauce.

Closed Sandwich Assembly:

To make a full sandwich spread mustard onto toast and top with ham. Spread an additional piece of toast with mustard and gently press over ham. Pour mornay sauce over sandwich and place under broiler for 1 minute, until cheese sauce is bubbling and slightly browned. Top with fried egg and season with black pepper.

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