Jan. 24th: Croque Madame
Croque Madame
2 TBSP unsalted butter
2 slices Gruyere cheese (3oz)
1ea egg, fried
Parmesan Cheese, Finely Grated
3 oz ham, thinly sliced
2 Slices Sourdough Bread
1-2 oz Bechamel Sauce
Butter each piece of bread and place butter side down in a medium hot frying pan. Place Gruyere first, and then ham on each slice of bread. Slowly toast the sandwich with a little extra butter and cook lightly until golden brown and the cheese begins to melt. You may move the pan to a preheated oven to finish melting the cheese and warm the ham. Fold the two sandwich pieces together, place back in the pan, cover with béchamel sauce, sprinkle with parmesan cheese, and place under a medium broiler until the béchamel begins to brown. Be careful not to burn the bread. Fry the egg and place on top of the sandwich. Sprinkle the egg with salt and pepper.
Bechamel Sauce
5 TBSP butter
4 cups milk
4 TBSP all purpose flour
2 Tsp salt
½ Tsp freshly grated nutmeg
1 clove garlic, very finely minced
Pinch cayenne
In a medium saucepan, heat the butter over medium-high heat until melted. Add the flour and whisk until smooth. Cook until the mixture turns a light, golden, sandy color, about 6-7 minutes. Add the garlic. Add the milk 1 cup at a time while whisking constantly, until very smooth. Bring to a boil, then reduce to a simmer, stirring constantly for about 10 minutes. Remove from heat and season with salt, cayenne, and nutmeg.
2 TBSP unsalted butter
2 slices Gruyere cheese (3oz)
1ea egg, fried
Parmesan Cheese, Finely Grated
3 oz ham, thinly sliced
2 Slices Sourdough Bread
1-2 oz Bechamel Sauce
Butter each piece of bread and place butter side down in a medium hot frying pan. Place Gruyere first, and then ham on each slice of bread. Slowly toast the sandwich with a little extra butter and cook lightly until golden brown and the cheese begins to melt. You may move the pan to a preheated oven to finish melting the cheese and warm the ham. Fold the two sandwich pieces together, place back in the pan, cover with béchamel sauce, sprinkle with parmesan cheese, and place under a medium broiler until the béchamel begins to brown. Be careful not to burn the bread. Fry the egg and place on top of the sandwich. Sprinkle the egg with salt and pepper.
Bechamel Sauce
5 TBSP butter
4 cups milk
4 TBSP all purpose flour
2 Tsp salt
½ Tsp freshly grated nutmeg
1 clove garlic, very finely minced
Pinch cayenne
In a medium saucepan, heat the butter over medium-high heat until melted. Add the flour and whisk until smooth. Cook until the mixture turns a light, golden, sandy color, about 6-7 minutes. Add the garlic. Add the milk 1 cup at a time while whisking constantly, until very smooth. Bring to a boil, then reduce to a simmer, stirring constantly for about 10 minutes. Remove from heat and season with salt, cayenne, and nutmeg.
