Wheat Free Croque Madame
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Learn more →Ingredients
2 servings
For the béchamel
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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