Croque Madame
(Ham, cheese and fried egg sandwich)
Fry the ham before placing it into the sandwich to add little more crunch factor
Ingredients
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2 Eggs
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3 tablespoons Unsalted butter
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4 slices White bread
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1/2 cup Gruyere cheeseGrated
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3 ounces Deli hamThinly sliced
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2 teaspoons Dijon mustard
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Bechamel Sauce
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2 tablespoons Unsalted butter
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1/2 cup Gruyere cheese
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1 cup Milk
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1 tablespoon All purpose flour
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1/4 teaspoon Salt
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To taste NutmegFreshly ground
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To taste Black pepperFreshly ground
Directions
Turns cheese, bread, eggs and ham on your fridge into extra ordinary breakfast meal! Not only that, bring back the memory or image of cafe in France with this classic yet simple recipe.
THE SAUCE
In a saucepan melt 2 tablespoons of the butter over medium high heat. Then whisk in the all purpose flour and cook for a minute or until turn to lightly golden.
Whisk in milk and bring to a boil, and continue whisking. Reduce the heat and let it simmer for 5 minutes or until slightly thickened. Whisk in a pinch of salt, ground nutmeg and black pepper, also grated Gruyere cheese. Constantly whisk until the cheese completely melted and the sauce is smooth. Remove from the heat and set aside.
THE SANDWICHES
Lay the slices of bread on a baking sheet. Spread evenly 2 bread slices with Bechamel sauce and sprinkle with remaining grated cheese. Don't finish all the Bechamel sauce.
Spread the mustard evenly on remaining 2 bread slices and top with ham. And close the sandwiches.
Melt 2 tablespoons butter in a saucepan over medium low heat. Add the sandwiches and cook for 3 to 5 minutes, or until both sides turns into golden brown.
Remove the sandwiches from heat and return to the baking sheet.
Preheat the boiler over high heat.
Spread evenly Bechamel sauce on top of each sandwich, and broil the sandwiches for 3 minutes or until the sauce is bubbling and browned evenly.
Meanwhile, in the same saucepan, melt the remaining butter over medium heat.
Crack and fry eggs for 3 minutes or until sunny side up, which the white are set and yolks still runny.
Top each sandwich with a fried egg, season with a pinch of salt and black pepper, and garnish with chopped green onions if desired.
Serve immediately.
Recipe Reviews
Ingredients
| 2 Eggs | |
| 3 tablespoons Unsalted butter | |
| 4 slices White bread | |
| 1/2 cup Gruyere cheese | |
| 3 ounces Deli ham | |
| 2 teaspoons Dijon mustard | |
Bechamel Sauce |
|
| 2 tablespoons Unsalted butter | |
| 1/2 cup Gruyere cheese | |
| 1 cup Milk | |
| 1 tablespoon All purpose flour | |
| 1/4 teaspoon Salt | |
| To taste Nutmeg | |
| To taste Black pepper | |
