🍽️ Serves: 2
🔪 Prep time: 15 mins
🔥 Cook time: 15 mins
⚖️ Net carbs: 7g per serving
💪 Protein: 34g per serving
✅ No added sugar and no seed oils
Golden toasted fu:di bread layered with smoky ham and melted cheese, topped with a rich Gruyère and Comté Mornay sauce, finished under the grill and crowned with a perfectly fried egg. Rich, indulgent and everything a proper Croque Madame should be.
Ingredients
Sandwiches
- 4 slices fu:di bread
- 4 slices quality smoked ham
- 40g Gruyère, grated
- 20g Comté, grated
- 20g unsalted butter
- 1 tsp fu:di American Mustard
Mornay Sauce
- 30g unsalted butter
- 120ml double cream
- 40g full-fat cream cheese
- 40g Gruyère, grated
- 20g Comté, grated
- 20g Parmesan, finely grated
- 1 tsp Dijon mustard
- Pinch white pepper
- ⅛ tsp xanthan gum
To Finish
- 2 eggs
- 10g unsalted butter
- 10g Gruyère, grated
- 1 tbsp fresh chives, finely sliced
- Cracked black pepper
Step 1 - Make the Mornay Sauce
Add the butter and double cream to a saucepan over a medium heat.
Bring to a gentle simmer.
Whisk in the cream cheese until completely smooth.
Sprinkle over the xanthan gum whilst whisking continuously and simmer for 1 minute.
Remove from the heat and whisk in the Gruyère, Comté, Parmesan, Dijon mustard and white pepper.
The sauce should be thick, silky and glossy enough to coat the back of a spoon.
Set aside and keep warm.
Step 2 - Prepare the Bread
Spread a thin layer of fu:di American Mustard onto two slices of bread.
Butter the outside of all four slices.
Step 3 - Build the Sandwiches
Layer onto each sandwich:
fu:di bread
Smoked ham
Gruyère
Comté
Smoked ham
fu:di bread
Cook in a sandwich toaster until golden brown and crisp on both sides.
Transfer to a baking tray.
Step 4 - Top with Mornay
Generously spoon the warm Mornay sauce over the top of each sandwich.
Allow some of the sauce to drip down the sides.
Scatter over the extra Gruyère.
Step 5 - Grill
Place under a hot grill for 3–5 minutes until bubbling, golden and deeply gratinated.
The top should be beautifully bronzed with little crispy edges.
Step 6 - Fry the Eggs
Heat the butter in a frying pan.
Crack in the eggs and cook until the whites are set but the yolks remain runny.
Step 7 - Finish and Serve
Place a fried egg on top of each Croque Madame.
Finish with the fresh chives and an extra crack of black pepper.
Serve immediately.
To Serve
Serve hot while the Mornay sauce is bubbling and the egg yolk is still runny. Perfect with a simple green salad dressed with fu:di Dorset Dressing.
Chef’s Tip
For an even more indulgent version, use thick-cut carved ham or smoked ham hock. The extra texture stands up beautifully to the rich Mornay sauce and melted cheese.
