Croque Madame Hot Dish

1. Preheat and Toast Bread

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish with butter. Lay the halved slices of white country bread on a baking sheet and toast them in the oven for about 10 minutes, until they’re golden and crisp.

2. Make the Sauce

While the bread is toasting, melt 4 tablespoons of butter in a saucepan over medium-high heat. Gradually whisk in the all-purpose flour to create a roux that bubbles slightly, indicating it’s ready to thicken the sauce. Slowly pour in the whole milk, whisking continuously to prevent lumps, and add the Dijon mustard, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for about 7 minutes. The sauce should be smooth and slightly thickened, coating the back of a spoon.

3. Assemble the Dish

In your greased baking dish, spoon about ½ cup of the sauce to cover the bottom. Layer half of the toasted bread, followed by half of the chopped ham and half of the shredded Gruyère cheese. Repeat these layers, ending with a final layer of cheese on top.

4. Bake

Place the baking dish in the preheated oven and bake for 15 minutes, allowing the cheese to melt and the layers to meld together.

5. Add Eggs and Finish Baking

Remove the dish from the oven and carefully crack the large eggs over the top, spacing them evenly. Return the dish to the oven and continue baking for another 12 to 15 minutes, until the egg whites are set but the yolks remain slightly runny.