Croissant Croque Madame with Béchamel Sauce

Step 1

In a small saucepan over medium heat, melt the butter. Once melted, add the flour and whisk until it reaches a thick paste.

Step 2

Gradually add the milk 1/2 cup (125 ml) at a time, whisking out any lumps. Continue to add the milk, whisking until everything is combined. Let simmer for 5-10 minutes or until it thickens.

Step 3

Mix in the nutmeg, pepper, and salt. Set aside.*

Step 4

Line a baking sheet with parchment paper and turn on your oven’s broiler.

Step 5

Cut the croissants in half and spread a thin layer of whole grain mustard on the inside of the top half.

Step 6

Place each croissant cut side up on the baking sheet and spread 1/2 cup (45 g) of gruyere over both halves of each croissant.

Step 7

Place 2 slices of ham on the bottom side of each croissant then put everything under the broiler just until the cheese is melted. This should take only a few minutes, but be sure to keep an eye on it so it doesn’t burn. Remove from the broiler and begin cooking the eggs.

Step 8

Crack the eggs into a nonstick pan over medium heat. Cook for about 3 minutes or until the white has set.* Remove from the pan and place on the bottom half of the croissant.

Step 9

Close the sandwich with the top half of the croissant and pour over the béchamel sauce. Top with chives and serve immediately.