Griffin'S Classic Croque

1. 1

   Place butter in saucepan and melt over medium heat

2. 2

   Add flour and mix into melted butter to form a roux

3. 3

   Add heavy cream and whisk until smooth.

4. 4

   Slowly melt in shredded gruyere a handful at a time until all the cheese is melted.

5. 5

   In a separate skillet, heat 1 tablespoon of butter until hot.

6. 6

   Toast two slices of brioche in the skillet on both sides until golden brown.

7. 7

   Place slice of ham on one of the brioche toasts.

8. 8

   Spoon 2 to tablespoons of bechamel over the ham.

9. 9

   Add 1-2 tablespoons of oil to the same skillet used to toast the bread and heat between medium and medium high.

10. 10

    Fry the egg in the skillet. Usually I flip the egg once to seal it on both sides, but sunny-side-up is great too!

11. 11

    Season the egg with salt and pepper to taste and place on top of the cheese layer of the sandwich.

12. 12

    Top with another spoonful of bechamel, then the second piece of toast.

13. 13

    Pour the remaining sauce over the sandwich and dig in!

* Per serving · 4 servings · Values may vary.

No additional tips available.