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Croque Madame on Brioche
Croque Madame on Brioche
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Luxurious croque madame with creamy bechamel, savory ham, gooey Gruyere, and perfectly poached eggs on buttery brioche.
Ingredients:
  • 4 tablespoons salted butter, divided
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 2 teaspoons Dijon mustard
  • 0.125 teaspoon freshly grated nutmeg
  • salt and ground black pepper to taste
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 2 (1 inch) thick slices brioche bread
  • 2 slices deli ham
  • 2 slices Gruyere cheese
  • 1 teaspoon chopped fresh chives, or to taste
  • 0.25 teaspoon smoked paprika
  • 2 slices plum tomato
Instructions:
  • In a small saucepan over medium-low heat, melt butter. Add flour and whisk for 1 minute. Gradually pour in milk, bring to a boil, then simmer on low heat. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce thickens, about 3 to 5 minutes. Remove from heat.
  • Fill a large saucepan with 2 to 3 inches of water and bring it to a gentle simmer with a splash of vinegar. Carefully add the cracked eggs into the water. Poach until the whites are set and the yolks are runny, about 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry, and plate up.
  • In a skillet over medium heat, melt the remaining butter. Toast the bread on both sides in the melted butter. Generously top the bread slices with warm sauce, ham, and Gruyere cheese. Finally, place the poached eggs on top before serving.
  • Cover the pan with foil or a lid and allow to sit off the heat until the cheese is melted and the sauce and eggs have set, approximately 5 minutes.
  • Serve hot with a generous spoonful of remaining sauce over the eggs. Garnish with salt, pepper, chives, and paprika.

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