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SANDWICH - HAM - Croque Madame
Nb persons: 0
Yield: 6 sandwiches
Preparation time:
Total time:
Source:
| Croque Madame Recipe courtesy Bobby Flay INGREDIENTS | |
| 7 tablespoons | unsalted butter |
| 3 tablespoons | all-purpose flour |
| 2 cups | milk, heated |
| 12 ounces | gruyere cheese, grated |
| 1/2 cup | finely grated Parmesan, plus more for sprinkling |
| Kosher salt | |
| freshly ground black pepper | |
| Freshly grated nutmeg | |
| Twelve 3/4-inch-thick slices | pain de mie or Pullman bread, lightly toasted |
| 6 tablespoons | Dijon mustard |
| 12 thin slices | baked ham |
| 6 | eggs |
DIRECTIONS
Heat 3 tablespoons butter in a 2-quart saucepan over medium-high heat. Add the flour and cook, whisking, until smooth, about 1 minute. Whisk in the milk and bring to a boil. Reduce the heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add 1/2 cup grated gruyere and the Parmesan and whisk until smooth. Season with salt, pepper and nutmeg.
Preheat the broiler. Place 6 slices of bread on a baking sheet and spread 1 tablespoon of the mustard over each. Top with 2 slices ham and half of the remaining gruyere. Broil until the cheese begins to melt, about 1 1/2 minutes. Top with the remaining 6 bread slices, and then pour a generous amount of bechamel on top of each sandwich and sprinkle with the remaining gruyere and Parmesan. Broil until the cheese sauce is bubbling and evenly browned, 2 to 3 minutes.
Meanwhile, melt 2 tablespoons butter in a nonstick skillet over medium heat. Add 3 eggs, sprinkle with salt and pepper and cook until the whites are cooked but the yolks are still runny. Repeat with the remaining butter and eggs.
© Recipe courtesy Bobby Flay
Recipe uploaded with Shop'NCook for iPhone.
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