Cheddar Croque Madame
Rosemary ham adds depth of flavour―and be sure
to use a high- quality artisanal bread.
Ingredients:
CHEESE SAUCE
1½ cups whole or 2% milk
1½ tsp Dijon mustard
1 bay leaf
1 large sprig fresh thyme
1½ cups coarsely grated old or medium cheddar
1 oz cream cheese or creamy chèvre, cubed,
about 2 tbsp packed
3 tbsp all-purpose flour
½ tsp salt
1½ tsp Dijon mustard
1 bay leaf
1 large sprig fresh thyme
1½ cups coarsely grated old or medium cheddar
1 oz cream cheese or creamy chèvre, cubed,
about 2 tbsp packed
3 tbsp all-purpose flour
½ tsp salt
SANDWICH
1 tbsp butter
6 eggs
6 slices sourdough or other hearty bread, lightly buttered on
both sides
12 thin slices fresh rosemary-prosciutto ham, about 10 oz.
1 tbsp chopped fresh parsley or snipped chives
Directions:6 eggs
6 slices sourdough or other hearty bread, lightly buttered on
both sides
12 thin slices fresh rosemary-prosciutto ham, about 10 oz.
1 tbsp chopped fresh parsley or snipped chives
Heat milk, mustard, bay leaf and thyme in a medium saucepan
over medium heat. Toss grated cheese with cream cheese,
flour and salt. When milk is just starting to bubble, slowly stir in
cheese, including any loose flour mixture. Heat, whisking
frequently for 10 to 12 minutes or until sauce is bubbling
and thickened. Remove bay leaf and thyme stem; cover and
keep warm.
Heat 1 tbsp (15 mL) butter in a large frying pan over medium-
low heat. When bubbly, break eggs into pan, keeping as
separate as possible. Cook for 5 to 6 minutes or until set,
sunny-side up or turning briefly for over-easy eggs.
Meanwhile, preheat broiler. Place bread slices on a rack on a
pan; toast under broiler for 1 or 2 minutes per side, turning
once, or until toasted. Top with ham folded in layers to fit; broil
another minute or 2 to heat ham through. Transfer to warm
serving plates.
Coat ham with cheese sauce; then top with an egg. Garnish
with a sprinkle of parsley. Serve right away accompanied by
a tossed green salad.
Serves 6
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