Crispy Prosciutto and Gouda Croque Madame with Pickled Shallot Salad

This French-inspired croque madame takes the classic to new heights with layers of savory prosciutto, melted Gouda and a luscious mustard cream sauce, all sandwiched between crispy sourdough. Topped with a perfectly fried egg and a sprinkle of Parmesan, it’s a brunch dream come true.

Alongside, a light citrusy salad featuring pickled shallots adds a tangy crunch that balances the richness. Whether for a special weekend breakfast or a fancy dinner, this sandwich is sure to impress.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (with rack in middle). Wash and dry produce. Peel and thinly slice shallot. Quarter lemon. Finely chop chives.
2. In a small bowl, combine cream sauce base and half the mustard. Season with pepper. Arrange half the bread slices on one side of a baking sheet. Spread a thin layer of mustard cream sauce on each, then top with prosciutto, Gouda and another drizzle of sauce. Place remaining bread on the empty side of the sheet and spread with a thin layer of sauce. Bake until bread is golden and cheese begins to melt, 6-8 minutes.
3. Meanwhile, heat a drizzle of oil in a medium pan over medium heat. Crack eggs into the pan, cover and fry until whites are set, 1-2 minutes. Season with salt and pepper.
4. In a small microwave-safe bowl, combine sliced shallot, juice from two lemon wedges, 1 tsp sugar, 1 tsp water, salt and pepper. Cover with plastic wrap and microwave for 1 minute. Reserve 2 Tbsp pickling liquid, then drain shallot. In another bowl, whisk together reserved pickling liquid, remaining mustard and 2 Tbsp olive oil. Season to taste.
5. Remove baking sheet from oven. Carefully place the bread topped with prosciutto and Gouda onto the other bread slices (sauce sides down) to form sandwiches. Top with half the Parmesan, fried eggs and a drizzle of remaining mustard cream sauce. Sprinkle with remaining Parmesan. Broil on high until cheese melts and eggs are cooked to preference, 2-3 minutes.
6. In a medium bowl, toss mixed greens and pickled shallot with dressing. Divide sandwiches between plates, garnish with chives and serve salad and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, Gruyère or Swiss cheese are excellent substitutes that melt well and have a similar nutty flavor.

How do I make the cream sauce base from scratch?

The cream sauce base is typically a béchamel. You can make it by whisking 2 tablespoons butter, 2 tablespoons flour and 1 cup milk over medium heat until thickened, then seasoning with salt, pepper and nutmeg.

Can I prepare the pickled shallot ahead of time?

Absolutely! The pickled shallot can be made up to a day in advance and stored in the refrigerator. Just keep it in the pickling liquid until ready to use.