Michelle's Croque Madam


(Leek Mustard) - 

2 tbsp butter
2 leeks, finely chopped
2 tbsp mustard
1/2 tsp lemon zest
1 tbsp lemon juice
Salt and pepper to taste

(Béchamel) - 

1.5 tbsp butter
1.5 tbsp All purpose flour
11/4 cup Milk
1/2 tsp grated nutmeg
1/4 cup, Grated Gruyere cheese

(Everything Else) - 

4-5 tbsp butter, softened
300g jambon de paris, thinly sliced
4 pieces sour dough bread
3/4 cup grated gruyere cheese
2 eggs
Fresh thyme or chives
Salt and pepper


1. Heat butter in the Matheson Cast Iron pan over medium low. Add in leeks and cook until tender and very fragrant, about 7 minutes. Add in the mustard, lemon zest and juice and stir while continuing to cook for about another 2 minutes. Season with salt and pepper. Set aside until ready to use.
2. Add butter to a small sauce pan over medium heat. Once melted, add
flour and whisk until a paste forms. Cook until smooth and bubbling, about 1 minute. Add in milk and whisk vigorously to incorporate the roux evenly. Reduce heat to low, cook until thick enough to coat the back of a spoon, about 5 minutes. Add in nutmeg and cheese and whisk to incorporate.
3. Spread a generous layer of butter on 4 pieces of bread. Place butter side down and layer ham on 2 slices of bread. Close with remaining bread slices, butter side up.
4. Heat the Matheson pan over medium high. Toast the sandwich on both sides until golden brown and crisp, about 2 minutes per side.
5. Remove from heat. Open the sandwiches (while still in the pan) and place grated cheese over the ham. Place about 3 tablespoons of the leek mustard over the cheese of each sandwich. Close again with the top slices of toast.
6. Heat oven to broil. Pour béchamel sauce (about 1/2 cup) over each sandwich and place under the broiler until bubbling and golden brown. Careful not burn!!
7. Meanwhile, fry up your eggs on a non stick pan with some butter.
8. Remove the pan from the oven. Transfer the sandwiches to plates and top each with a fried egg. Garnish with fresh herbs, salt and pepper.
9. Enjoy!