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Brioche Croque Madame

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PREP TIME
5 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
2 servings
Lunch
Brioche Croque Madame
Ingredients
  • 4 tablespoons salted butter, divided
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon freshly grated nutmeg
  • salt and ground black pepper to taste
  • 2 teaspoons white vinegar
  • 2 large eggs
  • 2 (1 inch) thick slices brioche bread
  • 2 slices deli ham
  • 2 slices Gruyere cheese
  • 1 teaspoon chopped fresh chives, or to taste
  • 1/4 teaspoon smoked paprika
  • 2 slices plum tomato
Instructions
1
Heat a small saucepan over medium-low heat, then melt 2 tablespoons of butter. Combine the melted butter with a tablespoon of flour and cook for 1 minute, stirring constantly.
2
Combine the cooked mixture with 1 cup of milk and bring to a boil. Decrease heat to low, then season the sauce with 1 teaspoon of Dijon mustard, a pinch of nutmeg, salt, and pepper.
3
Continue to cook the sauce until it coats the back of a spoon, approximately 3-5 minutes. Remove the saucepan from heat.
4
Fill a large saucepan with about 2 to 3 inches of water and bring it to a boil. Reduce heat to medium-low, then slowly pour 1/2 cup of vinegar into the water while keeping it at a gentle simmer. Crack an egg into a small bowl, then carefully place the egg into the simmering water, holding the bowl just above the surface of the water.
5
Repeat this process with the remaining eggs and cook until the egg whites are firm and the yolks have thickened but not hardened, approximately 2.5-3 minutes. Remove the eggs from the water with a slotted spoon and gently pat them dry on a kitchen towel to remove excess moisture.
6
Transfer the eggs to a warm plate and melt the remaining 2 tablespoons of butter in a skillet over medium heat.
7
Add slices of bread to the skillet and toast them on both sides in the melted butter.
8
Top each slice of toasted bread with a generous amount of warm sauce, followed by thin slices of ham and shredded Gruyere cheese.
9
Place the poached eggs on top of the bread slices.
10
Cover the skillet with foil or a lid and turn off the heat. Let it sit for 5 minutes, allowing the cheese to melt and the sauce and eggs to set.
11
Serve immediately, spooning any leftover sauce over the top of the eggs. Season with salt and pepper to taste, then sprinkle with chopped chives and paprika.