Step by step

Method

4 steps

1. 1

   Butter one side of each of 8 slices sturdy white or sandwich bread with softened unsalted butter (about 4–6 tablespoons total). Build 4 sandwiches: ham and Gruyère or Swiss between the buttered sides pressed together firmly so they hold.

2. 2

   Beat 4 large eggs with 2 tablespoons water; season lightly with salt and pepper. Dip each sandwich in the egg mixture, coating both sides — let the extra drip off so they don't steam in the pan.

3. 3

   Melt a knob of butter in a heavy skillet over medium heat (hot but not browned). Fry the sandwiches 5–8 minutes total, turning once, until the outside is deep golden and the cheese is fully melted. Don't crank the heat or the egg coating burns before the middle softens.

4. 4

   Serve right away with a simple green salad if you like. For a bigger batch, bake in a well-buttered pan at 350°F 10–15 minutes, turning once. You want a crisp egg-dipped croque with gooey cheese and warm ham — not soggy bread or a cold cheese center.