Name: Gourmet Croque Madame Hot Dish
Yield: 6 servings
Ingredients: 4 tablespoons unsalted butter, plus more for greasing; 10 white country bread, halved slices; 1/4 cup all purpose flour; 3 whole milk; 2 tablespoons Dijon mustard; 1 pinch Kosher salt and freshly ground black pepper, more to taste; 1/2 pound thinly sliced ham, such as Virginia or Black Forest, coarsely chopped; 8 Gruyère cheese, shredded (2 cups); 6 large eggs

Ready in: 1h 10 mins

Serves: 6 servings

Ingredients: 9

An elegant and indulgent take on the classic Croque Madame, this hot dish is a perfect blend of flavors with layers of toast, ham, cheese, creamy sauce, and topped with perfectly cooked eggs.

Ingredients

4	tablespoons unsalted butter, plus more for greasing
10	white country bread, halved slices
1/4	cup all-purpose flour
3	whole milk
2	tablespoons Dijon mustard
1	pinch Kosher salt and freshly ground black pepper, more to taste
1/2	pound thinly sliced ham, such as Virginia or Black Forest, coarsely chopped
8	Gruyère cheese, shredded (2 cups)
6	large eggs

Instructions

1.	Preheat the oven to 375°F. Thoroughly butter a 9 by 13-inch glass or ceramic baking dish.
2.	Arrange the bread slices on a large baking sheet and toast in the oven for approximately 10 minutes until they are dry and lightly toasted.
3.	Meanwhile, in a medium saucepan, melt the unsalted butter over medium-high heat. Add the all-purpose flour and whisk continuously until a paste forms and bubbles, approximately 2 minutes. Gradually whisk in the whole milk until the sauce is smooth. Bring the sauce to a boil, then reduce the heat to medium-low and simmer until thickened, about 7 minutes. Season the sauce with Dijon mustard, kosher salt, and freshly ground black pepper.
4.	Spread 1/2 cup of the sauce in the prepared baking dish. Layer half of the toast in the dish and spread half of the remaining sauce on top. Sprinkle half of the chopped ham and shredded Gruyère cheese over the sauce-covered bread. Repeat the layering process once more with the remaining toast, sauce, ham, and cheese.
5.	Bake the hot dish for 15 minutes until heated through and the cheese is melted. Carefully crack the eggs onto the hot dish, allowing the whites to spread slightly, and ensuring the yolks stay intact in little divots. Return the dish to the oven and bake for an additional 12 to 15 minutes, just until the egg whites are set but the yolks remain runny. Serve immediately while hot.

Published on Jul 18, 2024 by Luminița