Savory Parisian Croque Madame Soufflé

Instructions

1. 1

   Prepare the béchamel sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes until golden. Gradually whisk in milk, cooking until thickened and smooth. Season with nutmeg, salt, and pepper.

   ~15 min
2. 2

   Remove from heat and whisk in egg yolks one at a time until fully incorporated. Stir in 100g of the grated Gruyère cheese until melted. Let cool slightly.

   ~5 min
3. 3

   Preheat oven to 190°C (375°F). Grease four 200ml ramekins generously with butter and coat with grated Parmesan cheese, tapping out any excess.

   ~10 min
4. 4

   In a separate clean bowl, whisk egg whites with cream of tartar until stiff peaks form. Gently fold one-third of the egg whites into the béchamel mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

   ~10 min
5. 5

   Layer the bottom of each prepared ramekin with two slices of ham. Spoon the soufflé mixture over the ham, filling each ramekin about three-quarters full.

   ~5 min
6. 6

   Create a small well in the center of each soufflé and carefully crack an egg into it.

   ~2 min
7. 7

   Sprinkle the remaining 50g of Gruyère cheese over the top of each soufflé.

   ~1 min
8. 8

   Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden brown, and the egg whites are set but the yolks are still runny.

   ~25 min
9. 9

   Serve immediately.