Chef Christopher Gross
Christopher's & Crush Lounge
The Croque Madame Makes 4 servings
For the cheese sauce:
2 cups milk
1 cup cream
1 fresh bay leaf
3 tablespoons butter
3 tablespoons flour
1/3 cup shredded Gruyere or mimolette
For the sandwich:
4 1/2-inch thick slices of country bread
2 tablespoons olive oil
12 thin slices ham French Madrange or unsmoked ham
4 tablespoons butter (
Sea ssalt
1/2 cup minced chives
For the sauce: Heat the milk, cream, bay leaf and in a heavy pot. In another heavy pot, melt butter over medium heat.
Add flour and whisk constantly over medium heat for about 5 minutes. Slowly add the milk mixture to the roux, whisking constantly.
Cook for about 30 minutes until thick, whisking frequently. After 30 minutes, whisk in the grated cheese off the heat. Once melted, season to taste with salt and pepper, pass through a chinois sieve and keep warm.
Gently grill to toast the bread in the in the olive oil . Add the ham to the grill and warm gently. Heat a frying pan and add 1 ounce of the butter.
Foam the butter on medium heat and fry one egg at a time. Take care not to crack the yolk.
Place each slice of bread on a plate. Lay the ham on the bread. Spoon some of the sauce over the ham and top of bread then bake for five minutes , remove from oven and place the fried egg on top.
Season with sea salt and finish with finely minced chives.
Christopher's & Crush Lounge2502 E Camelback Rd
Phoenix, AZ 85016-4254
(602) 522-2344
