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Croque-Madame
Nb persons: 0
Yield: 2 sandwiches
Preparation time:
Total time:
Source:
| Recipe adapted from David Myers, Comme Ça, Las Vegas INGREDIENTS Four ¼-inch thick slices French or Italian sandwich bread | |
| 2 tablespoons | unsalted butter, plus more for buttering the bread |
| 1 tablespoon | all-purpose flour |
| ¾ cup | whole milk |
| Salt | |
| freshly ground pepper | |
| Freshly grated nutmeg | |
| ¾ cup | coarsely grated Gruyère cheese |
| 2 tablespoons | coarsely grated Parmesan cheese |
| Dijon mustard | |
| 6 ounces | thinly sliced ham |
| 2 | eggs |
DIRECTIONS
1. Preheat the oven to 400? and arrange a rack in the center. Lightly butter the bread slices on both sides. Arrange the bread on a rimmed baking sheet and toast until lightly golden, about 3 minutes.
2. Meanwhile, in a small saucepan, melt 1 tablespoon of the butter over low heat until it starts to bubble. Add the flour and cook, whisking constantly, until smooth, about 2 minutes. Slowly add the milk and cook, whisking, until the sauce thickens, about 4 minutes. Remove from the heat and season to taste with salt, pepper and nutmeg. Stir in 2 tablespoons of the Gruyère and the Parmesan.
3. Lightly spread one side of each bread slice with mustard. Arrange the ham over 2 slices of the bread and sprinkle with ½ cup of the Gruyère, dividing the ham and Gruyère between the slices. Place the remaining 2 slices of bread, mustard side down, on top.
4. Spread the sauce over the tops of the sandwiches and sprinkle with the remaining 2 tablespoons of Gruyère. Bake the sandwiches for 5 minutes, then broil until the cheese is bubbling and lightly browned, about 3 minutes.
5. Meanwhile, in a nonstick skillet, melt the remaining tablespoon butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are just set but the yolks are still runny. Top each sandwich with an egg and serve immediately.
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