Croque Madame

Directions

1. Preheat your griddle to medium heat. If possible, create separate heat zones for low, medium, and high heat.
2. Spread a thin layer of butter on one side of each slice of bread.
3. Warm the ham on the griddle for 1–2 minutes, then remove and set aside.
4. To make the béchamel, melt 2 tablespoons of butter in a small saucepan. Whisk in the flour and cook for 1–2 minutes to form a roux.
5. Gradually whisk in the milk until smooth. Continue cooking until the sauce thickens.
6. Stir in the Gruyère cheese, salt, black pepper, and nutmeg (if using). Mix until the cheese is melted and the sauce is smooth.
7. Place two slices of bread on the griddle, butter-side down.
8. Spread a generous layer of the cheese sauce over each slice. Top with the warmed ham and a little extra Gruyère cheese.
9. Place the remaining bread slices on top with the buttered side facing up.
10. Cook for 2–3 minutes, then cover with a melting dome or lid to help the cheese melt.
11. Carefully flip the sandwiches and continue cooking until both sides are golden brown and crisp and the cheese is fully melted.
12. While the sandwiches cook, fry the eggs to your preferred doneness. Traditionally, a Croque Madame is served with sunny-side-up eggs.

13. Transfer the sandwiches to serving plates and top each one with a fried egg. Serve immediately and enjoy.