Croque Madame Food

CROQUE MADAME

Steps:

• For the bechamel sauce: Bring the milk to a simmer. Melt the butter in a medium saucepot, and then whisk in the flour until a smooth white roux forms. Slowly whisk in the milk, and then bring to a boil. Turn off the heat and season with salt and pepper.
• For the herbed aioli: Whisk the egg yolks until smooth, and then slowly and continuously whisk in the vegetable oil until it's all incorporated and looks like mayonnaise. Stir in the oregano, rosemary, thyme and garlic and season with salt.
• For assembling the sandwich: Brush the clarified butter on 1 side of each bread slice, and then toast the slices butter side-down until brown on a hot griddle or in a nonstick pan. While the bread is toasting, spread 1 teaspoon of the herbed aioli on the non-buttered side of the bread.
• Preheat the broiler.
• Fold the ham slices in half and heat on a griddle or in a nonstick pan, trying to shape the ham so it's the same size as the bread. Top one of the toast slices with the tomatoes, followed by the ham. Sprinkle the cheese on top of the ham, and then broil the cheese side of the sandwich until it starts to bubble and caramelize. Close the sandwich with the other piece of toast.
• Cook the egg sunny side-up and place on top of the sandwich. Pour 1/3 cup of the bechamel sauce on top and garnish with scallions and fresh cracked black pepper. Eat it.

CROQUE MADAME

Steps:

• Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
• Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
• Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

CROQUE MADAME SANDWICH

Steps:

• Preheat the broiler.
• Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
• Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.
• Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.
• Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

CROQUE MADAME

Steps:

• Spread butter on the two sides of the slices of bread.
• Put the slice of ham and cheese between the bread, making a sandwich.
• You can either bake or grill the sandwich.
• Top the sandwich with a fried egg and enjoy!

CLASSIC CROQUE MADAME

Steps:

• BÉCHAMEL SAUCE:.
• In a small saucepan over medium heat, add butter. When melted, add flour and whisk for a few minutes to cook out the raw taste.
• Add 2 tablespoons cold milk, and whisk constantly until the mixture gets thick. Add 1 tablespoons cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy but not too thin so it's spreadable.
• Transfer the sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin formation and chill for at least 20 minutes.
• SANDWICHES:.
• Preheat oven to 400ºF/200ºC and cover a baking sheet with foil; set aside.
• In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir until cheese has absorbed the milk and set aside.
• Spread a thin layer of chilled béchamel on two slices. Spread Dijon mustard on the other two. Place 3 slices of ham on the sauce before spreading on half of the cheese mixture. Cover with the other two slices, mustard side down and then press gently.
• Spread the remaining béchamel sauce on top of those 2 slices. Add the remaining cheese and place the sandwiches on the prepared baking sheet.
• Transfer to the preheated oven and bake until golden, about 10 to 12 minutes.
• About 5 minutes before time is up, melt butter in a skillet over medium heat. When melted and it starts sizzling, crack the eggs; season with salt and pepper.
• After 2 minutes when the whites are almost set, cover and cook for just 30 seconds.
• Place one cooked egg on each sandwich and serve immediately with a salad.

CROQUE MADAME

Steps:

• Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
• Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.
• Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly, about 2 minutes. Meanwhile, melt remaining butter in the same skillet over high heat. Fry eggs, sunny side up, for about 2 minutes. Top sandwiches with fried egg, season with black pepper, and serve immediately.