If you can't have Paris, and you're craving something savoury and substantial, then look no further than the reliable croque madame. Its fried egg hat makes it distinct form its culinary companion, the croque monsieur. This wonderful breakfast or brunch dish from Chef Lynn Crawford is luxurious, combining Gruyere cheese with more Gruyere cheese in the sophisticated Mornay sauce. This dish is hard to top!
8 slices sourdough bread, about 3/4 inch (2 cm) thick
2 tbsp (30 mL) Dijon mustard
2 cups (500 mL) shredded Gruyere cheese
1 lb (454 g) sliced Montreal smoked meat
4 tbsp (60 mL) butter, at room temperature
1 cup (250 mL) warm Mornay sauce, recipe follows
4 large eggs
Mornay Sauce4 tsp (20 mL) butter
4 tsp (20 mL) all-purpose flour
1 cup (250 mL) milk
1/2 cup (125 mL ) heavy (35%) cream
1/4 cup (60 mL ) shredded Gruyere cheese
pinch freshly grated nutmeg
to taste salt and pepper
- Preheat broiler.
- Spread 4 slices of bread with mustard. Top each slice with 1/4 cup (60 mL) cheese. Divide smoked meat among slices and sprinkle each with 1/4 cup (60 mL) remaining cheese. Top with remaining bread slices. Butter both sides of each sandwich.
- Set a large skillet over medium heat. Working in two batches, cook sandwiches until golden and crisp, about 6 minutes per side. Transfer sandwiches to a small baking sheet.
- Spoon 1/4 cup (60 mL) Mornay Sauce over each sandwich. Broil until brown, about 2 minutes.
- Top each sandwich with a sunny-side-up fried egg and serve immediately.
Makes about 1 cup (250 mL)
- In a medium saucepan over medium heat, melt butter. Sprinkle in flour and cook for 3 minutes, stirring constantly.
- Whisk in milk and cream. Cook, stirring frequently, until sauce is thick enough to coat the back of a spoon, abotu 7 minutes. Remove pan from heat and stir in cheese and nutmeg. Season to taste with salt and pepper and keep warm until ready to use.
From: At Home with Lynn Crawford by Lynn Crawford
Yield: Serves 4