Croque Madame
Ingredients
4 tsp.
Dijon mustard
8 slices
firm white sandwich bread
½ lb.
thinly sliced Boar's Head Tavern Ham (from the Deli Department)
1 cup
shredded Swiss cheese, divided
5 tbsp.
Kowalski's Unsalted Butter, divided
3 tbsp.
flour
2 cups
milk
½ tsp.
kosher salt, plus extra for seasoning the eggs
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus extra for seasoning the eggs
1 dash
ground nutmeg
4
eggs
Directions
- Spread mustard evenly on one side of 4 slices of bread; top evenly with ham and ⅔ of the cheese. Set aside.
- In a small saucepan, melt 3 tbsp. butter over medium-low heat. Whisk in flour; cook for 3 min.
- Whisk in milk; bring to a boil, whisking constantly.
- Reduce heat to low; simmer, whisking occasionally, for 5 min.
- Whisk in salt, pepper, nutmeg and remaining cheese until cheese is melted; remove from heat.
- Spread 1 ½ tbsp. sauce evenly on the remaining slices of bread; sandwich with other halves.
- Preheat broiler.
- In a nonstick skillet, melt 1 tbsp. butter over medium-low heat; cook sandwiches until golden (3-4 min.), turning once.
- Move sandwiches to a baking sheet. Spread ⅓ cup sauce on the top of each hot sandwich; broil until sauce is bubbling and golden in spots (2-3 min.).
- While sandwiches broil, melt remaining butter in the skillet over medium heat until foam subsides. Crack eggs into skillet; season with salt and pepper to taste. Cook eggs, covered, until whites are just set and yolks are still runny (about 3 min.).
- Top each warm sandwich with an egg; serve immediately.
