I love Croque Monsieurs and Croque Madames. I love the creamy sauce oozing over the crunchy corners of bread and the salty smoky ham inside. For the Croque Madame, I love the fried egg cooked in a hot buttered skillet, then slapped on top of the freshly broiled sandwich. Unfortunately, making multiple croques simultaneously at home is not convenient, and then neither Olivia nor Jackson will have anything to do with a fried egg. Sigh.
This dish consolidates the flavors of Croque Madame; egg, ham, gruyere and a creamy béchamel augmented by honey mustard, gruyere cheese and a hint of nutmeg. I find cubing the bread helps reduce any sharp corners of crust and they better absorb the custard mixture.
Recipe adapted from Rachael Ray’s Croque Monsieur Casserole