Croque Madame Crostini

By • September 9, 2014 0 Comments

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Author Notes: Open faced croque madame Sue O'Bryan

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Serves 4

  • 3/4 Stick unsalted butter
  • 1 tablespoon All purpose flour
  • 1/2 cup whole milk
  • 1 Sprig each, thyme and tarragon
  • 1/4 teaspoon sea salt, plus more to taste
  • 4 Slices sourdough bread
  • 4 Slices canadian bacon
  • 8 eggs
  • 4 tablespoons Clarified butter, bacon fat or olive oil
  • 6 ounces Gruyere cheese, grated and divided into fourths
  1. Preheat broiler
  2. Melt 1 Tbsp butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes, but don’t let it turn brown. Add the milk and herbs and cook, stirring from time to time, about 10 minutes. Fish out the herb sprigs and transfer to a bowl to cool.
  3. Top each slice of bread with a slice of canadian bacon. Mix together 1/4 of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the bacon and repeat with the other slices of bread.
  4. Heat two large cast iron or nonstick skillets and crack 4 eggs into each skillet. While the eggs cook, place the crostini under the broiler and broil until the top becomes golden, 1 to 2 minutes. Season the eggs with salt and top each crostini with 2 fried eggs. Enjoy!

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