Comté Croque-madame

Butter-toasted bread slices filled with quality ham and thick bechamel. The gratin cheese forms a crispy crust topped with a fried egg with a runny yolk.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 1082
• Protein: 48 g
• Carbs: 111 g
• Fat: 48 g

Ingredients

• 8 piece White bread ( thick slices )
• 4 piece Ham ( slices )
• 200 g Comté cheese ( shredded )
• 4 piece Egg ( fresh )
• 60 g Minimum butter sweet ( softened )
• 40 g Wheat flour
• 500 ml Whole milk
• 2 pinch Nutmeg ( ground )
• 2 pinch Fleur de sel
• 2 pinch Black pepper ground
• 8 piece Sandwich bread

Instructions

1. Béchamel preparation

   In a saucepan, melt 20g of butter. Add the flour and whisk for 1 minute without browning (making a roux). Gradually pour in the cold milk, whisking until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg.

2. Toasting the bread

   Lightly butter the outer sides of the pain de mie slices. Quickly brown them in a pan until golden and crispy.

3. Assembling the croques

   Spread a layer of béchamel on two slices. Place the ham, then a handful of grated Comté. Close with the other two slices of pain de mie. Top with the remaining béchamel and cheese.

4. Gratinating

   Place under the oven grill. Watch closely: the cheese should bubble and turn an amber color without burning.

5. Cooking the egg

   Meanwhile, cook the fried eggs in a pan with the remaining butter. The white should be set but the yolk should remain perfectly runny.

6. Finishing

   Carefully place an egg on each croque as it comes out of the oven. Serve immediately while still hot.

Chef's tips

• Do not make the bechamel too thin; it must stay on the bread without running everywhere.
• The secret is to butter the bread all the way to the edges for uniform browning.
• Use a very hot pan for the egg so the white sets quickly while the yolk stays cold.

Storage

Must be eaten immediately. The bread softens very quickly in the refrigerator.