Croque Madame
All the indulgence of the classic French favorite — smoky ham, melted Gruyère, creamy cheese sauce, and a buttery fried egg — without the bread.
Ingredients
For the Base:
4 slices deli ham (sugar-free, uncured)
4 slices Gruyère or Swiss cheese
2 large eggs
1 Tbsp butter or tallow (for frying)
Salt and black pepper, to taste
For the Béchamel Sauce:
1 Tbsp butter
1 Tbsp almond flour
¾ cup heavy cream
¼ cup shredded Gruyère cheese
¼ tsp Dijon mustard
Pinch of nutmeg
Salt and black pepper, to taste
Macronutrients
(per serving, serves 2)
Protein: 45g
Fat: 42g
Carbs: 6g
Preparation
Melt 1 Tbsp butter in a small saucepan over medium heat. Add almond flour and whisk for 1 minute until it forms a smooth paste. Gradually pour in heavy cream while whisking until the sauce thickens, about 2–3 minutes.
Stir in shredded Gruyère, Dijon mustard, nutmeg, salt, and pepper. Mix until smooth and melted, then remove from heat and set aside.
On a parchment-lined baking sheet, layer one slice of ham, one slice of cheese, another slice of ham, and another slice of cheese to form two stacks.
Spoon a generous amount of the béchamel sauce over the top of each stack, spreading evenly.
Bake or broil at 400°F for 5–6 minutes until the cheese is bubbly and lightly browned.
In a skillet, melt 1 Tbsp butter or tallow over medium heat. Fry the eggs until the whites are set and the yolks are runny. Season with salt and pepper.
Top each baked ham-and-cheese stack with a fried egg and an extra drizzle of sauce. Serve immediately while hot.
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