Nickel Allergy Friendly Croque Madame

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

2 servings

For the béchamel

2 tbsp unsalted butter
2 tbsp all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 cup whole milk
¼ tsp freshly grated nutmeg
salt and pepper, to taste

For the sandwiches

4 slices white sandwich bread or pain de mie
1 tbsp unsalted butter, softened
4 oz thinly sliced ham
3 oz gruyère cheese, finely grated (about ¾ cup), divided
1 tsp dijon mustard

For the eggs

1 tbsp unsalted butter
2 large eggs

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
2
Melt 2 tbsp butter in a small saucepan over medium heat. Add the flour and whisk constantly for 1 minute, until the mixture is pale and smells faintly nutty. Pour in the milk in a steady stream, whisking continuously, and cook until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 3–4 minutes. Remove from heat, stir in the nutmeg, and season with salt and pepper. Set aside.

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