Name: Croque Madame with Rice Flour Béchamel
Cuisine: フレンチ
Ingredients: 2 slices sandwich bread (thinly sliced, about 8-slice thickness); 4 slices ham; 4 slices melting cheese; Gruyère cheese (or shredded melting cheese/mixed cheese) to taste; Grated parmesan cheese to taste; A small amount of butter (for finishing); A small amount of garlic (for rubbing on the bread); 1-2 eggs (for sunny-side-up eggs); Olive oil to taste (for frying eggs); A pinch of salt (for frying eggs); [Rice Flour Béchamel] 30g rice flour; [Rice Flour Béchamel] 300g milk; [Rice Flour Béchamel] 3g salt

About "Croque Madame with Rice Flour Béchamel"

This recipe recreates the classic French bistro favorite, Croque Madame, at home using an easy rice flour béchamel sauce. Simply mix the rice flour with cold milk before heating to get a perfectly smooth, lump-free sauce. The bread is rubbed with fresh garlic for aroma, layered generously with ham, cheese, and béchamel, and baked in the oven. Topped with a slow-cooked, runny sunny-side-up egg, this dish is the ultimate weekend breakfast indulgence.

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Tips for Making "Croque Madame with Rice Flour Béchamel"

Béchamel Sauce
- Mix the rice flour thoroughly with cold milk and salt before heating. This prevents clumping and ensures a perfectly smooth texture.
Prep
- Lightly toast the bread beforehand. This prevents it from getting soggy when the béchamel is applied, keeping the texture nice and crispy.
Secret Touch
- Rub the cut side of a fresh garlic clove onto the lightly toasted bread. This infuses a subtle garlic aroma that tightens the overall flavor.
Finishing
- After topping with béchamel and cheese, add a small pat of butter before baking to enhance the golden aroma and richness.
Baking
- Bake in a 200°C (390°F) oven for about 8 minutes. If it needs more color, transfer to a toaster oven to brown the top.
Fried Egg
- Pour olive oil into a cold pan, crack in the egg, and season with salt. Once the whites start to set over medium heat, immediately lower to low heat and cook undisturbed. Adding a little butter on top of the whites adds flavor, resulting in tender whites and a perfectly runny yolk.

Ingredients for "Croque Madame with Rice Flour Béchamel"

13 items

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2slices sandwich bread (thinly sliced, about 8-slice thickness)
4slices ham
4slices melting cheese
Gruyèrecheese (or shredded melting cheese/mixed cheese) to taste
Gratedparmesan cheese to taste
Asmall amount of butter (for finishing)
Asmall amount of garlic (for rubbing on the bread)
1-2eggs (for sunny-side-up eggs)
Oliveoil to taste (for frying eggs)
Apinch of salt (for frying eggs)
[RiceFlour Béchamel] 30g rice flour
[RiceFlour Béchamel] 300g milk
[RiceFlour Béchamel] 3g salt

How to Make "Croque Madame with Rice Flour Béchamel"

1
[Make the Rice Flour Béchamel] Thoroughly mix the rice flour, milk, and salt in a bowl while cold.
2
Transfer the mixture to a pot and heat over medium heat, stirring constantly. Once it thickens into a smooth béchamel sauce, turn off the heat.
3
[Prepare the Bread] Lightly toast 2 slices of bread in a toaster.
4
Rub the cut surface of a fresh garlic clove lightly over the toasted bread to infuse it with garlic aroma.
5
[Assembly] Spread a thin layer of béchamel sauce on the garlic-rubbed side of the bread, then top with ham.
6
Spread béchamel sauce and place cheese on one slice of bread, then top with the other slice to make a sandwich. Press down gently to bind.
7
Spread a generous amount of béchamel sauce on top, add melting cheese (or Gruyère), and grate parmesan cheese over it.
8
Place a small pat of butter on top as a finishing touch.
9
[Baking] Bake in an oven preheated to 200°C (390°F) for about 8 minutes. If it needs more color, toast it in a toaster oven to brown the top.
10
[Make the Fried Egg] Pour olive oil into a cold pan, crack in the egg(s), and sprinkle with salt. Heat over medium heat, then immediately lower to low heat once the whites start to set.
11
Place a small piece of butter on the egg whites and cook slowly without touching until the whites are tender and the yolk is perfectly runny.
12
[Plating] Plate the bubbly, cheesy sandwich and top with the fried egg to complete the Croque Madame.

Detailed Commentary on "Croque Madame with Rice Flour Béchamel"

* Content organized by topics from the video.

Introducing Croque Madame & Key Ingredients

Croque Monsieur is a classic French café and bistro staple made by spreading béchamel sauce on bread, sandwiching ham and cheese, and baking it. When topped with a fried egg, it becomes a 'Croque Madame.' Today, we are making a Croque Madame using a rice flour béchamel sauce, perfect for a weekend breakfast or brunch. The ingredients include thinly sliced sandwich bread (thin slices are recommended since we stack two), ham (we are using premium Kamakura ham today), melting cheese, and ideally Gruyère cheese, though standard shredded cheese works fine as a substitute. Gruyère is a Swiss cheese with a unique aroma and rich flavor that melts beautifully, making it highly recommended, but regular household cheese will still make a delicious sandwich.

The Magic of Lump-Free Rice Flour Béchamel

Béchamel sauce (white sauce) often has a reputation for being tedious and prone to clumping, as it usually requires cooking flour in butter and slowly whisking in milk. However, using rice flour instead of wheat flour makes it incredibly easy. Simply mix cold milk, rice flour, and salt together, transfer to a pot, and heat while stirring. In no time, you will have a perfectly smooth béchamel sauce with absolutely zero risk of clumping. Since we detailed this process in our previous gratin video, a smart tip is to make a large batch on Friday night and use it for this Croque Madame on Saturday or Sunday morning.

Toasting the Bread & the Secret Garlic Touch

As the first step, we lightly toast the bread. Pre-toasting the surface prevents the bread from absorbing moisture from the béchamel sauce and becoming soggy, keeping it nice and crispy. Next, we lightly rub the cut side of a fresh garlic clove over the toasted bread. This technique is inspired by 'Pan con Tomate,' a traditional dish from Catalonia, Spain. While not typically done for a standard Croque Monsieur, this simple step infuses a subtle garlic aroma into the bread, tightening the overall flavor profile and elevating the dish to a whole new level.

Assembling the Layers Generously

Spread a thin layer of rice flour béchamel on the garlic-scented bread, then top with ham. Feel free to pile it high if you love ham! While we are stacking two slices of bread, the chef prefers to stack them flat rather than folding them. Spread more béchamel and cheese on one slice, then top with the other slice to make a sandwich. Press down gently to bind the layers, then spread a generous amount of béchamel on the very top and add melting cheese. Finish with grated parmesan and a tiny pat of butter as a 'magic touch' to dramatically boost the richness and golden aroma once baked.

Baking & Tips for the Perfect Fried Egg

Bake the assembled sandwich in a 200°C (390°F) oven for about 8 minutes. If you want more color, you can transfer it to a toaster oven to brown the top. While the bread is baking, prepare the fried egg. The ultimate secret to a delicious fried egg is cooking it slowly over low heat. Pour olive oil into a cold pan, crack in the egg, and season with salt. Start on medium heat, and as soon as the whites begin to set, drop the heat to low and let it cook undisturbed. Add another 'magic touch' of butter on top of the whites for extra flavor. This method yields tender, delicate whites and a perfectly runny yolk.

The Chef's Favorite Egg Dish

While waiting for the egg to cook, the staff asks the chef, 'What is your favorite egg dish?' The chef replies, 'Probably a natto omelet.' He prefers fried eggs and omelets over scrambled eggs, and says he most frequently makes a simple natto omelet at home. When the staff requests a dedicated episode for natto omelets, the chef smiles and agrees, saying, 'Sure, let's do it!' Amidst this warm, casual chat, the fried egg cooks beautifully in the pan. These lighthearted conversations during cooking are one of the charming highlights of this channel.

The Ultimate Tasting & Why to Make It

Remove the sandwich from the oven once the cheese is bubbly and golden. Plate it and top with the slow-cooked, tender fried egg to complete your Rice Flour Béchamel Croque Madame. Cutting into it releases the rich, runny yolk, which beautifully mingles with the béchamel and melted cheese. One bite will make you exclaim, 'Delicious!' The saltiness and richness of the ham, cheese, and béchamel harmonize perfectly. While it is a treat to make for yourself, serving this to family or loved ones on a weekend morning is guaranteed to bring joy—truly a special dish worthy of the ultimate weekend breakfast.

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