Prosciutto Croque Madame Sandwiches
with Gouda & a Fried Egg | 2 servings
We’re somewhat embarrassed to admit that we thought croque madame got its name because it’s simply a croque monsieur with an egg. It’s actually because the fried egg on top resembles a lady’s wide-brimmed hat (lightbulb moment!). Traditionally, these hot sandwiches are made with ham, Gruyère, and bechamel on slices of French white bread. Here, our chefs add a decidedly global spin, baking prosciutto, gouda, and Parmesan with a Dijon cream sauce on sourdough until the bread is crisp and the cheese is bubbling. With the added bonus of a fried egg, it's an indelible comfort—perfect for a cozy lunch or brunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cream Sauce Base
(Contains Soy, Wheat)
Not included in your delivery
Adjust oven rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Finely chop chives.
In a small bowl, combine cream sauce base and half the mustard. Season with pepper.
Arrange sourdough on a baking sheet in a single layer, 1-2 inches apart. Spread tops with a thin layer of cream sauce. Layer two slices with prosciutto, gouda, and a drizzle of cream sauce. Toast until bread is golden, cheese begins to melt, and prosciutto is lightly browned, 6-8 minutes.
Meanwhile, heat a drizzle of oil in a medium pan over medium heat. Once hot, crack eggs* into pan and cover. Fry eggs until whites are set, 1-2 minutes (they’ll finish cooking in the next step). Season with salt and pepper.
Once everything has toasted 6-8 minutes, remove sheet from oven. Carefully close sourdough slices, sauce sides down, to create sandwiches. Top with half the Parmesan, fried eggs, and a drizzle of cream sauce. Sprinkle with remaining Parmesan.
Return sheet to oven. Bake until cheese melts and eggs are cooked to preference, 2-3 minutes.
Divide croque madame between plates. Garnish with chives and serve.