Classic Croque Madame
When preparing the béchamel sauce for this French sandwich, be sure to include the optional shredded cheese.
Ingredients:
- 8 slices toasted brioche, each 1/2 inch thick
- 8 oz. thinly sliced Black Forest ham
- 1 1/2 cups béchamel sauce
- 1 cup grated Gruyère cheese
- 4 eggs
Directions:
Preheat a broiler. Line a baking sheet with parchment paper.
Place the brioche slices on the prepared baking sheet. Top each of 4 slices with 2 oz. ham. Top all slices with 3 Tbs. of the béchamel sauce, spreading it evenly with a knife. Top all slices with 2 Tbs. of the cheese. Broil until the cheese is bubbling and light brown, 10 to 15 minutes.
Meanwhile, in a nonstick fry pan over medium-low heat, cook the eggs sunny-side up. Stack the 4 slices without ham onto the ham-topped slices. Top each sandwich with 1 egg. Serve immediately. Serves 4.
Place the brioche slices on the prepared baking sheet. Top each of 4 slices with 2 oz. ham. Top all slices with 3 Tbs. of the béchamel sauce, spreading it evenly with a knife. Top all slices with 2 Tbs. of the cheese. Broil until the cheese is bubbling and light brown, 10 to 15 minutes.
Meanwhile, in a nonstick fry pan over medium-low heat, cook the eggs sunny-side up. Stack the 4 slices without ham onto the ham-topped slices. Top each sandwich with 1 egg. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.