Rachael Ray: Curtis Stone Croque Madame Recipe

Rachael Ray: Curtis Stone

Curtis Stone returned to Rachael Ray’s kitchen with a Croque Madame recipe that will put you in the mood for brunch.

“The secret to this is really the sauce,” Stone said. Did you know that Pain De Mie is the French name for what is called Pullman Loaf in America? Which name do you like better? One thing is for sure: you had better like cheese if you plan to make this rich recipe.

Rachael Ray: Curtis Stone Croque Madame Recipe Ingredients

• 2 tbsp Unsalted Butter
• 1/2 cup grated Gruyere Cheese
• 4 Eggs
• 4 3/4”-thick slices Pullman Bread
• 8 slices Black Forest Ham

Mornay Sauce Ingredients

• 2 tbsp Unsalted Butter
• 1 1/2 cups Whole Milk
• 1 tbsp Dijon Mustard
• 2 tbsp All-Purpose Flour
• 1/2 cup grated Gruyere Cheese
• 1 pinch grated Nutmeg
• Salt & White Pepper

Curtis Stone: Rachael Ray Croque Madame Recipe Directions

1. Make the Mornay Sauce. Melt butter on medium high in a heavy saucepan.
2. Stir in flour, cooking about two minutes, until well-mixed. It should start to smell toasted.
3. Stir in about half the milk. Bring to a boil while stirring constantly (this prevents lumps).
4. Add the rest of the milk and return to a boil, all while stirring.
5. Simmer and stir about three more minutes to thicken the sauce.
6. Take off heat. Melt in Gruyere cheese with Dijon mustard, nutmeg, salt and pepper. Cover and keep warm.
7. Preheat the broiler and line a baking sheet with foil.
8. Heat 1/2 tbsp butter on medium in a skillet. Toast two pieces of bread for about three minutes on each side. Transfer toasted bread to the baking sheet and toast the other two slices in another 1/2 tbsp of butter.
9. Divide half the Gruyere among the toast pieces. Then add two ham slices on each, followed by the last of the cheese.
10. Broil the toast about three minutes, until bubbly.
11. Transfer the sandwiches to plates.
12. Melt 1/2 butter on medium high in a skillet. Crack two eggs and fry them about three minutes, until whites have set and yolks begin to thicken.
13. Top each sandwich with a sunny side up egg. Repeat until you have used all the eggs.
14. Serve sandwiches drizzled in Mornay sauce.