Gluten-Free Croque Madame (Print Version)
# Ingredients:
→ For the Sandwich
01 -
8 slices gluten-free bread
02 -
8 tablespoons unsalted butter, softened
03 -
12 slices gluten-free ham (like Boar’s Head)
04 -
2 cups shredded Gruyère cheese (or gluten-free alternative)
05 -
4 large eggs
06 -
Chopped fresh chives, for garnish
07 -
Microgreens, for serving (optional)
08 -
Fresh cracked black pepper, to taste
→ For the Gluten-Free Béchamel Sauce
09 -
3 tablespoons unsalted butter
10 -
1 1/2 tablespoons gluten-free all-purpose flour
11 -
1 cup whole milk
12 -
2 tablespoons gluten-free Dijon mustard
13 -
1/2 teaspoon kosher salt
14 -
1/8 teaspoon ground nutmeg
# Instructions:
01 -
Preheat your oven to 375°F and place the rack in the center position.
02 -
Melt the butter in a skillet over medium heat. Add flour and whisk for 30 seconds. Slowly pour in the milk while whisking until smooth. Cook until thickened, about 4 minutes. Remove from heat and stir in Dijon mustard, salt, and nutmeg.
03 -
Butter one side of each bread slice. On a baking sheet, place 4 slices buttered side down. Top with ham and cheese. Add the remaining bread slices, buttered side up.
04 -
Bake the sandwiches for about 6 minutes, or until golden and the cheese is melted.
05 -
Spoon béchamel sauce over each sandwich and sprinkle more cheese if desired. Broil for 3–4 minutes until bubbly and golden.
06 -
In a separate skillet, fry eggs in butter or oil until whites are cooked but yolks remain runny, about 5 minutes.
07 -
Place one egg on each sandwich, garnish with chives, microgreens, and black pepper. Serve hot.
# Notes:
01 -
Use a gluten-free ham brand and check all labels to ensure ingredients are fully gluten-free.
02 -
Add a sprinkle of Gruyère to the béchamel before broiling for an extra cheesy finish.
03 -
For a crispier sandwich, use a grill pan instead of the oven before broiling.
04 -
Serve with a light green salad or roasted potatoes for a complete meal.