The Croque Madame, AKA Mrs. Crispy

The croque madame is a national comfort food in France. It is simultaneously a bistro staple and a favorite childhood meal. It is blissfully simple to make; it only requires a bit of love.  If you can make a grilled cheese and thicken some milk with a roux, you can make this sandwich. The croque madame is ideal for a romantic brunch, pleasing a picky eater, or curing a hangover. It will always satisfy. 

Croque Madame

Mise en Place: Sauce Bechamel

15 grams butter

30 grams all purpose flour

355 milliliters whole milk

Grated nutmeg

Dijon mustard, to taste

Salt, to taste

Tools

Medium saucepan 

Whisk

What to do:

Melt the butter in the saucepan. Whisk the flour into the melted butter to create a roux. Whisk the milk into the roux bit by bit. This will ensure that the bechamel remains smooth. Bring the sauce to a simmer, and it will thicken. Cook the sauce over the lowest heat for a few minutes, whisking from time to time. Taste the sauce to make sure it doesn't taste like raw flour.  Season the bechamel with a little grated nutmeg, a little dijon, and salt to taste.

Mise en Place: The Sandwich

A few pieces of white bread - preferably not of the Wonderbread variety - brioche or pan au lait are good here

Thinly sliced good quality deli ham. Traditionally jambon de paris would be used, but you can use the American style as long as it is some nice stuff, freshly cut.

Sliced cheese. Gruyere is best, but if you are feeling less fancy, American-style cheese will do just fine. 

Plenty of butter

An egg

Sauce Bechamel

Minced chives

Freshly cracked black pepper

Tools:

Nonstick skillet

Spatula

What to do:

Build the sandwich. A slice of white bread, a layer of cheese, plenty of ham and another layer of cheese. Top with another slice of bread.

Melt a tablespoon of butter in the skillet on medium heat and begin toasting the sandwich. Check the bread that is in contact with the pan from time to time to make sure it is not burning, if you need to reduce the heat to prevent this, go ahead. When the bread is golden brown and crisp, flip the sandwich over and add another tablespoon of butter to the pan. Fry the other side of the sandwich the same way. By the time the other side is fried, the cheese should be melted and the ham should be hot. If it is not, you can pop the sandwich in the oven at 350° for a couple minutes until everything is hot.

Remove the sandwich to a plate. Fry a sunny side egg in more butter. Spoon Bechamel over the sandwich until it runs down the sides. Top with the egg, flaky salt, chives and pepper. Eat with a fork and knife.