CROQUE MADAME 2-4 servings
4 slices sourdough sandwich bread
6oz boar’s head beechwood smoked ham, thinly shaved
8 t Dijon mustard
4oz gruyere cheese, shredded
2 T grated parmesan cheese
Bechamel sauce, see recipe below
2 T unsalted butter
4 large eggs
Kosher salt & fresh ground black pepper, to taste
Bechamel Sauce
2 T unsalted butter
2 T flour
1 C heavy whipping cream
¼ t dry mustard
¼ t garlic powder
1/8 t fresh grated nutmeg
Kosher salt & fresh ground black pepper, to taste
Melt the butter in a small saucepan set over medium heat. Whisk in the flour and cook for 1-2 minutes or until the mixture resembles wet sand. Slowly whisk in the heavy cream and continue whisking until incorporated. Add in the mustard powder, garlic powder, nutmeg and season to taste with salt and pepper. Continue to cook, whisking constantly until the mixture thickens. Set aside.
To make the Croque Madame: Cover a sheet pan with foil and lay out 2 pieces of bread. Spread 2 teaspoons of Dijon mustard on each piece of bread and place under the broiler. Broil until lightly toasted. Remove the bread from the broiler and spread ¼ c of bechamel sauce atop each piece. Divide the ham (3 oz each) among both pieces of bread and then spread 2 teaspoons of Dijon mustard on the two remaining pieces of sourdough bread. Place the bread (mustard side down) atop the ham. Spread another ¼ cup of bechamel sauce atop each piece of bread and then top with the shredded gruyere (2oz each.) Sprinkle one tablespoon of parmesan atop each sandwich and return to the broiler. Broil until the cheese is golden brown and melted, rotating once during cooking to ensure even browning. While the sandwiches are browning, add 2 tablespoons of butter to a saute pan and melt over medium heat. Crack open the eggs and cook, sunny side up, until the white is cooked all the way through. Season to taste with salt and pepper. Remove the sandwiches from the broiler and cut each one in half. Place one egg atop each half and serve with mixed greens tossed with a lemon vinaigrette.
6oz boar’s head beechwood smoked ham, thinly shaved
8 t Dijon mustard
4oz gruyere cheese, shredded
2 T grated parmesan cheese
Bechamel sauce, see recipe below
2 T unsalted butter
4 large eggs
Kosher salt & fresh ground black pepper, to taste
Bechamel Sauce
2 T unsalted butter
2 T flour
1 C heavy whipping cream
¼ t dry mustard
¼ t garlic powder
1/8 t fresh grated nutmeg
Kosher salt & fresh ground black pepper, to taste
Melt the butter in a small saucepan set over medium heat. Whisk in the flour and cook for 1-2 minutes or until the mixture resembles wet sand. Slowly whisk in the heavy cream and continue whisking until incorporated. Add in the mustard powder, garlic powder, nutmeg and season to taste with salt and pepper. Continue to cook, whisking constantly until the mixture thickens. Set aside.
To make the Croque Madame: Cover a sheet pan with foil and lay out 2 pieces of bread. Spread 2 teaspoons of Dijon mustard on each piece of bread and place under the broiler. Broil until lightly toasted. Remove the bread from the broiler and spread ¼ c of bechamel sauce atop each piece. Divide the ham (3 oz each) among both pieces of bread and then spread 2 teaspoons of Dijon mustard on the two remaining pieces of sourdough bread. Place the bread (mustard side down) atop the ham. Spread another ¼ cup of bechamel sauce atop each piece of bread and then top with the shredded gruyere (2oz each.) Sprinkle one tablespoon of parmesan atop each sandwich and return to the broiler. Broil until the cheese is golden brown and melted, rotating once during cooking to ensure even browning. While the sandwiches are browning, add 2 tablespoons of butter to a saute pan and melt over medium heat. Crack open the eggs and cook, sunny side up, until the white is cooked all the way through. Season to taste with salt and pepper. Remove the sandwiches from the broiler and cut each one in half. Place one egg atop each half and serve with mixed greens tossed with a lemon vinaigrette.
