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Author Notes: Open faced croque madame —Sue O'Bryan
Stick unsalted butter
tablespoon All purpose flour
cup whole milk
Sprig each, thyme and tarragon
teaspoon sea salt, plus more to taste
Slices sourdough bread
Slices canadian bacon
tablespoons Clarified butter, bacon fat or olive oil
ounces Gruyere cheese, grated and divided into fourths
- Preheat broiler
- 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.
- 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.
- 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!
- This recipe was entered in the contest for Your Best Sandwich Recipe