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Dish of 12 Mar 2007
CROQUE MADAME
4 servings
Brunch or supper, this croque-madame with a fried egg on top, has the charm of a small French bistro in every bite!
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75 ml (5 tablespoons) butter
45 ml (3 tablespoons) flour
500 ml (2 cups) milk
1,25 ml (1/4 teaspoon) salt
good pinch white pepper
375 ml (1 ½ cups) grated Gruyere cheese
8 slices of firm white sandwich bread
10 ml (2 teaspoons) Dijon mustard
16 thin slices cooked ham
4 large eggs
1. Make the cheese sauce. Melt 3 tablespoons of butter in a saucepan and add the flour. Cook the roux, whisking for 3 minutes. Scald the milk and add to the roux, whisking constantly until smooth and thick. Whisk in the salt and pepper and add ½ cup of gruyere cheese. Whisk until the cheese has melted and remove from the heat.
2. Make the sandwiches. Spread 4 slices of bread with half of the cheese sauce and sprinkle with each slice with the remaining cheese. Spread the other 4 slices with mustard and top with the ham. Invert the ham slices onto the cheese slices to form sandwiches.
3. Melt 1 tablespoon of butter in a non-stick frying pan and set over medium heat. Cook the sandwiches on both sides until nicely browned. Remove from the heat and place the sandwiches onto a lightly oiled baking tray. Spread the remaining cheese sauce onto the sandwiches and heat up the broiler. Grill until the cheese sauce is bubbling and golden in spots.
4. Meanwhile heat the remaining butter in a frying pan and fry the eggs to your liking. Top each sandwich with a fried egg and serve at once.
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