This one’s for the ladies…

Posted by David Cathey
on July 8, 2009M at 10:57 am
croque
Sour dough, bechamel sauce, black forest ham, gruyere and two eggs over easy: the croque madame.

The croque monsieur, is our July Sandwich of the Month, so last night I decided to make a croque madame, which simply is the monsieur with a couple fried eggs on top. I highly recommend this incarnation. I like to dust it with a little toasted ground coriander and cumin, too.

Recipe: Croque Madame

Ingredients

  • 2 slices sour dough bread
  •  4-6 ounces Black Forest Ham
  •  4 slices gruyere
  •  1 cup Bechamel sauce (recipe below)
  • 2 teaspoons olive oil 2 grade AA eggs Salt to taste

Instructions

  1. Heat up broiler. Coat the slices with bechamel, top with ham, then enough gruyere to completely cover the slices. Broil until cheese gets bubby and crust is crisp. While the sandwich is broiling, heat two teaspoons of olive oil and fry two eggs. Remove sandwich from broiler and top with eggs. Season with salt

Cooking time (duration): 30 minutes

Meal type: breakfast

Culinary tradition: French

 

 

 

Recipe: Bechamel Sauce

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of white peppercorns, toasted and ground.

Instructions

  1. Slowly melt the butter in a medium sauce pan. Stir in flour until you’ve created a creamy, yellow roux. At medium heat, cook the roux until it turns sandy brown, 5 to 7 minutes. Meanwhile heat milk to the verge of boiling and remove from heat. When roux is proper color, add a cup of milk at a time and whisk constantly until the sauce if fully integrated. Cook at a low boil for another 10 to 12 minutes. Add salt, white pepper and nutmeg.

Culinary tradition: French



Categorized under:
Food, recipe

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