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1 serving

    Croque Madame
  • 1 thick slice of brioche bread
  • 4 oz tasso ham, sliced and pan seared
  • Péché’s Mornay Gruyère Sauce (recipe follows)
  • 1 egg
  • cooked sunny side up
  • Péché’s Mornay Gruyère Sauce
  • 4 oz butter
  • 1/8 cup flour
  • 1 cup heavy cream
  • 4 cup milk
  • 8.5 oz Gruyère cheese
  • 30.75 oz Grana Padano cheese
  • 1/2 tablespoon salt
  • pinch of pepper
  • 1/8 whole nutmeg, freshly grated

To make Péché’s Mornay Gruyère Sauce

  1. To make roux, melt butter in pan over low heat. Add flour and stir.
  2. In a separate pot, pour in heavy cream and milk. Bring to a boil, and turn down heat.
  3. Add roux to cream mixture and continue stirring.
  4. Cook roux for an additional 5 minutes. Add cheeses, salt, and pepper.
  5. Pass through a fine chinoise.
  6. Add freshly grated nutmeg.
  7. Cover with plastic wrap touching the surface of the mornay, so it does not develop a skin.

Assembling Croque Madame

  1. Toast one thick slice of brioche bread.
  2. Layer pan seared tasso ham on top of bread.
  3. Pour desired amount of Péché’s Mornay Gruyère Sauce on top of ham.
  4. Add one sunny side up egg on top.
  • Chef John Lichtenberger of Péché in Austin, Texas

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