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Madame Cristo - Grilled Ham and Cheese

What started as a croque madame with custard instead of the usual white sauce turned into a Monte Cristo with a poached egg. Unable to call it a croque madame, I turned to Twitter for help. Some dude named Zap Shakur suggested I go with Madame Cristo — grilled ham and cheese, and the rest is history. Top it with poached or fried eggs and garnish with fresh chives.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine French
Servings 2 people
Calories 1784.6 kcal

Equipment

  • 1 Mixing Bowl For preparing the custard batter.
  • 1 Skillet (non-stick recommended) For grilling the sandwiches to a golden crisp.
  • 1 Large Saucepan Essential for poaching the eggs.
  • 1 Slotted Spoon For carefully removing poached eggs.
  • 1 Toaster or Broiler For lightly toasting the bread slices.

Ingredients
  

Main

  • ½ cup heavy cream
  • 2 large eggs
  • 1 teaspoon freshly grated lemon zest
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch freshly grated nutmeg
  • 4 slices white bread
  • 8 thin slices Havarti cheese
  • 4 ounces thinly sliced honey baked ham halved
  • 2 tablespoons unsalted butter
  • ½ teaspoon Champagne vinegar
  • 2 eggs
  • 2 pinches cayenne pepper or more to taste

Instructions
 

  • Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
  • Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
  • Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
  • Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
  • Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

Notes

Achieving the perfect 'Madame Cristo' hinges on a few culinary nuances. Ensure your batter is truly thin and runny; if it's too thick, the sandwich will be soggy. A quick dip and flip are all that's needed. When grilling, maintain a consistent medium heat to allow the Havarti cheese to melt fully and become gooey before the bread over-browns. For the poached eggs, use the freshest eggs possible and keep the water at a gentle simmer with vinegar to help the whites set perfectly around a runny yolk. A final sprinkle of fresh chives or a hint of smoked paprika can elevate both the presentation and flavor profile.