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Gluten-Free Croque Madame

A delightful twist on the classic Croque Monsieur, this gluten-free sandwich features savory ham, melted Gruyère cheese, and a perfectly cooked egg, making it a perfect choice for brunch or cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Brunch, Dinner
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Sandwich
  • 4 slices gluten-free bread
  • 2 tablespoons unsalted butter, softened For spreading on the bread
  • 2 teaspoons Dijon mustard For flavor
  • 4 slices gluten-free ham
  • 4 slices Gruyère cheese Can substitute with other melting cheeses
  • 2 large eggs Cook to your preference
  • Salt and pepper, to taste
  • 2 tablespoons gluten-free béchamel sauce Optional for extra creaminess
  • Fresh parsley, chopped for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly butter one side of each slice of gluten-free bread.
  3. Spread a thin layer of Dijon mustard on the non-buttered side of two bread slices.
  4. On the mustard-spread sides, layer a slice of ham and a slice of Gruyère cheese.
  5. Top with the other slices of bread, ensuring the buttered side is facing out, creating sandwiches.
Cooking
  1. Heat a large skillet over medium heat. Once hot, place the sandwiches in the skillet, cooking until golden brown and the cheese starts to melt, about 3-4 minutes per side.
  2. Transfer the sandwiches to a baking sheet. If you’re using béchamel sauce, spread a tablespoon over each sandwich.
  3. Bake in the preheated oven for about 5 minutes until the cheese is perfectly melted.
  4. In the meantime, add a small amount of butter to your skillet, crack the eggs into it, and cook to your preference—sunny side up or over easy.
  5. Remove the sandwiches from the oven and place them on serving plates. Top each sandwich with a cooked egg.
  6. Season with salt and pepper to taste, garnish with parsley if desired, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, pop it back in the skillet over medium heat for a few minutes until warmed through. Freeze before adding eggs for up to a month. For the crispiest version, try using an air fryer!