Candied Croissant Croque Madame

Ingredients

• 2 pieces Croissant (large, preferably buttery)
• 4 tablespoons Unsalted Butter (divided, melted for searing and béchamel)
• 1 tablespoon Honey (light, for candied croissant)
• 4 slices Thinly Sliced Ham (good quality deli ham)
• 1/2 cup Gruyère Cheese (shredded)
• 2 tablespoons All-Purpose Flour (for béchamel roux)
• 1 cup Whole Milk (room temperature)
• 2 large Eggs (one per serving, fried sunny‑side up)
• 1/4 teaspoon Salt (for béchamel)
• 1/8 teaspoon Ground Black Pepper (freshly ground)
• a pinch Ground Nutmeg (adds warmth to béchamel)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Flatten the Croissant

   Place each croissant on a cutting board and gently press with the palm of your hand or a rolling pin until it is about 1/4‑inch thick, being careful not to tear the layers.

   Time: PT5M

2. Candied Sear

   Heat 2 Tbsp butter in a large skillet over medium heat. Add 1 Tbsp honey, swirl, then add the flattened croissant halves, cooking 2‑3 minutes per side until golden and slightly caramelized.

   Time: PT5M

   Temperature: medium heat

3. Prepare Béchamel Sauce

   Melt remaining 2 Tbsp butter in a saucepan over medium heat. Whisk in 2 Tbsp flour and cook 1‑minute to form a roux. Gradually whisk in 1 cup warm milk, continuing to whisk until smooth. Simmer 4‑5 minutes until thickened. Season with salt, pepper, and a pinch of nutmeg.

   Time: PT10M

   Temperature: medium heat

4. Assemble the Croque Madame

   On each candied croissant half, layer 2 slices of ham and half of the shredded Gruyère. Spoon a thin layer of béchamel over the cheese, then place the second croissant half on top, creating a sandwich.

   Time: PT5M

5. Bake Until Melted

   Preheat the oven to 375°F (190°C). Transfer the assembled sandwiches to a baking sheet and bake 8‑10 minutes, or until the cheese is fully melted and the tops are lightly golden.

   Time: PT8M

   Temperature: 375°F

6. Fry the Egg

   In the same skillet used for searing, add a little butter if needed and fry each egg sunny‑side up over medium‑high heat, about 2‑3 minutes, until the whites are set but the yolk remains runny.

   Time: PT3M

   Temperature: medium‑high heat

7. Plate and Serve

   Place each baked sandwich on a plate, spoon a little extra béchamel around the edges, and gently slide a fried egg on top. Garnish with chopped parsley and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g