Croque madame, the classic breakfast sandwich of French cuisine, is formed by adding béchamel sauce and a fried egg on top of a toast made with ham and cheese. It's a filling option that extends from breakfast to brunch tables.
Melt the butter and add the flour, cook for a few minutes, then gradually pour in the milk to get a smooth sauce.
Place ham and cheese on the bread slices, spread bechamel over them, and sprinkle the remaining cheese on top.
Bake or grill the toasts until golden on top.
In a separate pan, fry a sunny-side-up egg and place it on top of the toast, then serve immediately.
Allergen: contains gluten, dairy products, and egg. Important: Cook the béchamel sauce over low heat, stirring constantly; if you don't toast the flour well, the sauce can turn lumpy. If served without the egg added, the recipe's name changes to croque monsieur.
If the egg yolk stays runny, it creates a nice sauce-like effect when you cut into the toast; don't overcook the egg for this. In French bistros, this dish is usually served alongside a small green salad.
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