Croque Madam
RECIPE
▪Mornay sauce (see recipe below)
▪40-50g or 3-4tbsp Butter
▪Very thinly sliced black forest ham (4 pieces per sandwich)
▪2 slices unaged gruyere (per sandwich)
▪Salt
▪Chives, minced
▪Black pepper
Cut bread into ¾”/2cm slices (or buy texas toast style pre-sliced) and preheat oven to 375F/190C.
Preheat large saute pan over medium heat.
Heat another nonstick pan over med-low. Add 3-4Tbsp butter to melt. Brush melted butter to coat both sides of bread slices then transfer bread into preheated large saute pan to toast for 1min - press down with a spatula for max contact and browning.
Flip bread to second side and add 2 slices of ham on each piece of toast, top the ham with a piece of gruyere on each piece of toast.
While second sides of bread toast, add egg into the nonstick that you melted butter in (over med heat) and season with pinch of salt. Cook for 20-30sec then load nonstick egg pan and the saute pan with toast into preheated 375F/190C oven for about 1 min.
Egg is done when white is set and yolk is still gooey. Toast is finished when cheese is fully melted. Combine melty sides of toast (cheese in the middle).
To finish, top with warm mornay sauce, the cooked egg, and garnish with minced chives and black pepper.
MORNAY
▪30g or 2Tbsp butter
▪10g or 1.25Tbsp ap flour
▪240g or 1c milk
▪60g ½-2/3c cave aged gruyere, shredded
▪30g or 1/3c aged parm, ground
▪5g or 1tsp salt
▪Pinch white pepper
▪1/4tsp grated nutmeg (just a few grates)
Heat small sauce pan over med. Melt butter then add flour. Stir to combine and cook for about 1min.
Add milk. Bring to simmer and reduce heat to low. Add cheeses and stir to melt.
Remove from heat & stir in salt, white pepper, & nutmeg.
Warm and stir over low heat to loosen before use.
