Gluten-Free Croque Madame
Elevate your brunch game with this indulgent Gluten-Free Croque Madame recipe, a sophisticated spin on the classic French sandwich made accessible for gluten-free diners. Featuring layers of buttery gluten-free bread, savory ham, and gooey Gruyère cheese, this dish is crowned with a creamy homemade béchamel sauce that packs a hint of Dijon mustard and nutmeg for depth of flavor. Finished with a perfectly sunny-side-up egg, this recipe combines comfort and elegance in every bite. Ready in just 35 minutes, this crowd-pleaser is ideal for special occasions or leisurely weekend breakfasts. Whether you're seeking gluten-free breakfast ideas or gourmet sandwich inspiration, this recipe is your new go-to for decadent yet approachable dining.
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Recipe Information
Ingredients
- 4 slices Gluten-free bread slices
- 3 tablespoons Unsalted butter
- 1 tablespoon Gluten-free all-purpose flour
- 1 cup Milk
- 2 teaspoons Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 1 cup Gruyère cheese, grated
- 4 slices Ham slices
- 2 Large eggs
- 1 tablespoon Olive oil
Instructions
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the gluten-free flour and whisk constantly for 1 minute to create a smooth paste (roux).
Gradually whisk in the milk, ensuring to smooth out any lumps, and continue to cook until the sauce thickens, about 3-4 minutes.
Stir in the Dijon mustard, salt, pepper, and nutmeg, then remove from heat. Mix in half of the grated Gruyère cheese until melted and set aside.
Lightly butter one side of each slice of gluten-free bread with the remaining tablespoon of butter.
Lay the bread, buttered side down, on the baking sheet. Spread a thin layer of béchamel sauce on each slice.
Add a slice of ham on two of the bread slices, then sprinkle a bit of the remaining Gruyère cheese on top of the ham.
Top each ham slice with the remaining bread slices, béchamel side down, pressing gently.
Evenly spread the remaining béchamel sauce over the top of each sandwich and sprinkle the remaining Gruyère cheese.
Bake in the preheated oven for 10-12 minutes or until the cheese is bubbling and golden brown.
While the sandwiches are baking, heat olive oil in a non-stick pan over medium heat, and fry the eggs until the whites are set but the yolks are still runny, about 3 minutes.
Remove the sandwiches from the oven, place on serving plates, and top each with a fried egg. Serve immediately.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 4712 mg | 205% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 22.4 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1594 mg | 123% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
