A good croque is all about nailing texture, bread-to-filling ratio, and the goo factor. This recipe, which calls for thin slices of toasted-on-all-sides bread, melted cheese, rich Mornay sauce, and Dijon mustard, is a case study in getting it right—and the fried egg on top is just the icing on the...sandwich.
Why It WorksA great sandwich becomes an even greater one.
- Slicing the bread thinly ensures that it doesn't overwhelm the filling.
- Toasting tender bread on both sides gives the sandwich plenty of delicate crunch.
- Cheesy Mornay sauce adds an extra layer (or two) of richness.
- 4 large eggs
- 2 tablespoons (30g) unsalted butter
- Kosher salt
- 1 recipe (4 sandwiches) Cheesy, Gooey Croques Monsieurs, hot from the oven
In a large cast iron or nonstick skillet, heat butter over medium heat until melted. Add eggs and cook until whites are mostly set, about 3 minutes. Cover and cook until whites are set on top, about 1 minute; be careful not to keep covered too long, or top of yolk will begin to cook. Season with salt.
Transfer 1 egg to top of each sandwich and serve right away.