« Blackberry-Lemon Mascarpone Tart | Main | Photo Hunt: STANDING »

Croque Madam


4 tablespoons butter, divided
2 T. flour
1 cup milk
Salt and pepper
A sprinkle of freshly grated nutmeg
2 t. Dijon style mustard
2 slices white, French, or Sourdough bread (I used my English Muffin Bread)
2 large eggs
4 slices deli ham
4 slices Swiss or Emmenthal cheese
Chopped parsley leaves for garnish

Place a small sauce pan over medium low heat and melt 2 tablespoons of butter in it. Whisk in 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 has thickened, turn off heat.

Heat 1 tablespoon of butter in each of 2 nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally 2 slices of the ham and the Swiss cheese on each slice of bread. Top with bechemel sauce, and with a spatula, transfer the cooked 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. Spoon any leftover sauce over top of the eggs and top with chopped parsley to garnish.


Comments (1)

Barb Cabot:

Sat. morning here and I want this for breakfast. Oooh torture me Palma. This looks great!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on January 28, 2011 5:03 AM.

The previous post in this blog was Blackberry-Lemon Mascarpone Tart.

The next post in this blog is Photo Hunt: STANDING.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel