Croque Madame

Croque Madame is a classic French sandwich that seems deceptively simple but is actually a test of several basic cooking techniques. The biggest challenge when creating a perfect Croque Madame is mastering the béchamel sauce. It's important to whisk the flour and butter together thoroughly until a smooth paste forms, then add the milk slowly, stirring constantly to prevent any lumps. Another common error is using bread that isn't dense enough to stand up to the rich filling. The bread needs to be sturdy to hold all the ingredients together, so avoid light, airy bread. Always go for a sturdy, full-bodied white loaf, like a French bread or a sourdough. The egg on top should be sunny-side up, with the white fully set but the yolk still runny. The runny yolk adds a luxurious layer of flavor to the sandwich when cut open. A common mistake is to overcook the egg, which can make it rubbery instead of soft and luxurious. One hack to get the most out of the dish is to lightly toast the bread before adding the ingredients. This will help the sandwich hold its shape and won't get soggy from the béchamel sauce. Another tip is to use quality ham and cheese - a nice sharp gruyere or emmental is traditional and gives the sandwich a wonderful, intense flavor. Last but not least, remember that seasoning is key. Even the perfect béchamel won't shine without the right amount of seasoning. A dash of nutmeg in the béchamel is also traditional.