Three Cheese Croque Madame

Method17 steps

1. 1

   Step 1: Preheat the oven to 350°F / 175°C.

2. 2

   Step 2: Heat the cream (3/4 cup) over medium-low heat. When it lightly simmers, add the chèvre chunks and nutmeg. Stir frequently without boiling until the sauce thickens, then remove from the heat.

   Uses 3/4 cup whole cream for the crèmeux sauce · 1/2 cup Bûche de chèvre, cut into small chunks · A sprinkle of nutmeg

3. 3

   Step 3: Butter (2 tbsp) the outside of one brioche slice with half of the tablespoon reserved for the bread exteriors. Set it buttered-side down.

   Uses 2 slices brioche bread · 2 tbsp unsalted butter, divided

4. 4

   Step 4: Arrange the Comté slices, followed by the cooked ham (2), on the bread.

   Uses Bottom buttered brioche slice · 4 slices Comté cheese, about 1/4 inch thick · 2 thick slices cooked European ham

5. 5

   Step 5: Spoon 1/4 cup prepared crèmeux de chèvre over the ham.

   Uses Bread layered with Comté and ham · Prepared crèmeux de chèvre

6. 6

   Step 6: Butter (2 tbsp) the outside of the second brioche slice with the rest of the bread-exterior tablespoon and place it on top, buttered-side up.

   Uses Filled bottom bread slice · 2 slices brioche bread · 2 tbsp unsalted butter, divided

7. 7

   Step 7: Heat the remaining 1 tablespoon butter in a non-stick pan over medium heat.

   Uses 2 tbsp unsalted butter, divided

8. 8

   Step 8: Grill the assembled sandwich until the first side is golden, turn and grill until the second side is golden and the Comté starts to melt.

   Uses Assembled buttered sandwich · Heated pan butter

9. 9

   Step 9: Transfer to a baking sheet lightly greased with additional butter.

   Uses Golden grilled sandwich · A little additional butter for greasing the baking sheet

10. 10

    Step 10: Spoon another 1/4 cup prepared crèmeux sauce over the sandwich. Reserve any unused sauce, covered and refrigerated, for another use.

    Uses Sandwich on greased sheet · Prepared crèmeux de chèvre

11. 11

    Step 11: Bake for 10 minutes.

    Bake sandwich · 10 minUses Crèmeux-topped sandwich

12. 12

    Step 12: About 2 minutes before the sandwich finishes baking, fry the egg (1) sunny-side up in the same still-greased non-stick pan over medium heat, until the white sets. Use a pasteurized shell egg for the source’s runny-yolk option, or continue until the yolk is firm if preferred.

    Uses 1 egg for serving · Remaining sandwich-pan butter

13. 13

    Step 13: Remove the baked sandwich from the oven and place on a plate.

    Uses Baked croque madame

14. 14

    Step 14: Gently place the fried egg on top.

    Uses Baked sandwich on plate · Fried egg

15. 15

    Step 15: Scatter the five small Langres pieces around the yolk so they warm and soften in the heat of the dish.

    Uses Egg-topped croque madame · 1 tbsp Langres cheese, cut into 5 small pieces

16. 16

    Step 16: Serve immediately.

    Uses Finished three-cheese croque madame

17. 17

    Step 17: Enjoy the finished sandwich while hot.

    Uses Finished hot sandwich