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Gourmet Croque Madame Chilaquiles (Mexican - French) Recipe
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Gourmet Croque Madame Chilaquiles (Mexican - French) Recipe

Make Chilaquiles gourmet with this fun mashup between a classic Croque Madame recipe and Mexican Chilaquiles! Made with homemade tortilla chips, creamy Mornay sauce, crispy ham, and runny fried eggs!
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Brunch
Keyword: eggs, ham, tortilla
Servings: 4

Equipment

  • oven safe skillet, such as cast iron or stainless steel
  • wire rack
  • Baking sheet
  • paper towels
  • nonstick skillet

Ingredients

  • ¼ cup vegetable or avocado oil (plus more if needed)
  • 12 corn tortillas, cut into 8 wedges each
  • 6 slices deli ham, cut Into thin lengthwise strips 
  • 4 tablespoon unsalted butter, divided (plus more for frying eggs)
  • 2 tablespoon all-purpose flour
  • 1 ½ cups whole milk 
  • 1 cup grated Gruyère cheese, divided 
  • ½ teaspoon kosher salt (plus more for seasoning chips)
  • ¼ teaspoon freshly ground black pepper, plus more for garnish
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon dijon mustard
  • 4 eggs
  • 1 tablespoon fresh chives, chopped, for garnishing

Instructions

  • Preheat oven to 350 degrees f.
    2. In a large oven safe skillet, heat oil over medium high for 1-2 minutes, until shimmering.
    3. Fry chips in batches (do not overcrowd the pan) for 1-2 minutes, flipping once, until golden brown.
    4. Transfer to a wire rack or paper towel lined plate to drain, and immediately season with salt. Repeat until all chips are fried.
    5. Remove any excess oil, and carefully clean out pan with paper towels.
    6. Add 2 tablespoon butter to the pan (reserve other 2 tablespoon for sauce), over medium heat, and add sliced ham. Cook 4-5 minutes, stirring occasionally until lightly browned and crisp. Transfer to a paper towel lined plate to drain and set aside.
    7. Melt remaining 2 tablespoons of butter in the pan over medium heat until foamy and melted. Whisk in flour and cook, whisking constantly, until mixture is lightly golden, about 1 minute,
    8. Reduce heat to low and gradually whisk in milk (to prevent lumps) until smooth.
    9. Cook, whisking often, until thickened, about 3 minutes.
    10. Remove pan from the heat. Add ½ of the gruyere cheese, nutmeg, salt, pepper, and Dijon mustard. Whisk to combine.
    11. Add cooled and drained chips to the pan, and carefully toss until all chips are well coated.
    12. Top coated chips with remaining gruyere cheese and crisped ham, transfer to the preheated oven, and bake for 5-6 minutes at 350 until cheese is just melted.
    13. While the cheese melts in the oven, fry eggs in a separate nonstick pan in additional butter to desired doneness.
    14. Remove Chilaquiles from oven, top with fried eggs and chives, and serve!