This sandwich originates from the cafés and bars in France. It is a croque monsieur with the addition of a fried egg on top and is a terrific lunch or late night dinner option.
- Prep Time:
- 10 min
- Cook Time:
- 30 min
- 8 slices country loaf
- 4 tsp ( 20 mL ) Dijon mustard
- 4 oz ( 115 g ) shaved deli ham
- 1 cup ( 250 mL ) grated Gruyère cheese
- 2 tbsp ( 30 mL ) butter, divided
- 4 eggs
- ¼ tsp ( 1.25 mL ) each salt and freshly ground pepper
- 2 tbsp ( 30 mL ) unsalted butter, divided
- 2 tbsp ( 30 mL ) all-purpose flour
- 1 cup ( 250 mL ) milk
- Pinch each salt, freshly ground pepper and nutmeg
- ¼ cup ( 60 mL ) grated Gruyère cheese
In saucepan melt butter over medium heat. Stir in flour. Cook for one minute. Slowly whisk in milk, salt, pepper and nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer until mixture thickens slightly, about 5 to 7 minutes. Remove from heat and whisk in cheese until melted. Set aside.
Spread 2 tbsp (30 mL) of the Béchamel Sauce on 4 slices of bread.
Top each with ¼ of the ham and 3 tbsp (45 mL) of the cheese.
Spread 1 tsp (5 mL) of Dijon mustard on 4 remaining slices of bread and close sandwiches.
Thinly spread butter 1 tbsp (15 mL) on outside of sandwiches. Fry sandwiches in skillet over medium heat, turning once, for 4 minutes. Transfer to baking sheet.
Top each with 2 tbsp (30 mL) Béchamel Sauce and 1 tbsp (15 mL) of cheese. Broil on high until golden, for 1 to 2 minutes.
Meanwhile, in same skillet, melt remaining butter. Crack eggs into pan. Sprinkle with salt and pepper. Cook until eggs are sunny side up for 3 minutes or to desired doneness. Top each sandwich with fried egg and serve.