Croque Monsieur & Croque Madam

Recipe courtesy of Liz Burrell

PREP TIME
EGG TEMP
400°F/204°C
COOK TIME
SERVINGS
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Ingredients

Main

  • 4 slices smoked ham 
  • 4 slices sourdough bread 
  • 4 slices smoked provolone 
  • 1 cup (240 ml) shredded gruyere 
  • 2 tablespoons (30 ml) butter 
  • 1 egg (for croque madam) 
  • 2 tablespoons (30 ml) olive oil 
  • 1 cup (240 ml) béchamel sauce 

Béchamel Sauce

  • 1 tablespoon (15 ml) butter 
  • 1 tablespoon (15 ml) flour 
  • 3/4 cups (180 ml) warmed milk 
  • 1/4 cups (60 ml) warmed heavy cream (added to milk to warm) 
  • 1 teaspoon (5 ml) salt (and salt to taste) 
  • 1 teaspoon (5 ml) course black pepper 
  • 2 teaspoons (10 ml) ground nutmeg 

Accessories

EGGspander convEGGtor Basket

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Plancha Griddle

The dual-sided design of the Cast Iron Plancha Griddle is ideal for searing meats and seafood with a...

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Instructions

Main

Step 1

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 400°F/204°C. Add the Half Plancha Griddle on the direct cooking half.

Step 2

To build the sandwiches, spread a layer of béchamel sauce on 2 slices of bread, then top with ham, provolone cheese, and the gruyere cheese; 2 slices for each piece of bread. Spread béchamel sauce on the last 2 slices of bread and place them on top of the sandwiches. On the top pieces of bread, spread more béchamel sauce and the remaining gruyere cheese on top.

Step 3

Coat the plancha with olive oil and add both sandwiches. Cook until the bottom of the sandwich is golden brown and the provolone cheese is melted. Using your EGGniter, toast the top of the sandwich until it looks as if it has been broiled. Remove both sandwiches and set aside.

Step 4

Melt butter on the plancha and fry your egg over easy or over medium. Top one sandwich with the egg; this is a Croque Madam, the sandwich without is a Croque Monsieur. Cut in half, and serve!

Béchamel Sauce

Step 1

For the béchamel sauce, melt the butter in the cast iron skillet and add flour. Cook until the mixture turns golden brown and is fragrant. Slowly add the milk and cream while whisking the mixture to ensure there are no lumps. Once the milk and cream are completely mixed in removed the skillet from the heat and continue to whisk until the mixture has a creamy texture and is thick enough to cover the back of a spoon. If the mixture gets too thick, slowly mix in more milk until desired consistency. Add salt, pepper and nutmeg then set aside.

Instructions

Main

  1. Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 400°F/204°C. Add the Half Plancha Griddle on the direct cooking half.
  2. To build the sandwiches, spread a layer of béchamel sauce on 2 slices of bread, then top with ham, provolone cheese, and the gruyere cheese; 2 slices for each piece of bread. Spread béchamel sauce on the last 2 slices of bread and place them on top of the sandwiches. On the top pieces of bread, spread more béchamel sauce and the remaining gruyere cheese on top.
  3. Coat the plancha with olive oil and add both sandwiches. Cook until the bottom of the sandwich is golden brown and the provolone cheese is melted. Using your EGGniter, toast the top of the sandwich until it looks as if it has been broiled. Remove both sandwiches and set aside.
  4. Melt butter on the plancha and fry your egg over easy or over medium. Top one sandwich with the egg; this is a Croque Madam, the sandwich without is a Croque Monsieur. Cut in half, and serve!

Béchamel Sauce

  1. For the béchamel sauce, melt the butter in the cast iron skillet and add flour. Cook until the mixture turns golden brown and is fragrant. Slowly add the milk and cream while whisking the mixture to ensure there are no lumps. Once the milk and cream are completely mixed in removed the skillet from the heat and continue to whisk until the mixture has a creamy texture and is thick enough to cover the back of a spoon. If the mixture gets too thick, slowly mix in more milk until desired consistency. Add salt, pepper and nutmeg then set aside.
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