Croque Madame

Recipe courtesy of Master Baker Lionel Vatinet
as seen on episode “Carter Farms Wheat & LaFarm Bakery”, season 4

Ingredients:

• Four 1-inch-thick slices La Farm Bread
• Four ⅛-inch-thick slices Comte of Gruyere cheese
• 2 thin slices French-style boiled ham or other unsmoked ham
• Mornay Sauce
• shredded mozzarella cheese
• 4 teaspoons clarified butter
• 4 large eggs, at room temperature
• Fine sea salt and freshly ground black pepper
• 2 teaspoons chopped fresh chives, optional

Directions:

• Preheat the oven to 450˚F. Line a baking sheet with a silicone liner or parchment paper.
• Place 2 slices of bread on the lined pan.
• Place a slice of cheese on each slice of bread; then, place a slice of ham on top of the cheese.
• Top the ham with the final slice of cheese and cover with the remaining slice of bread.
• Spread 2 tablespoons of Mornay Sauce on top of each sandwich, making sure that the entire top is completely covered with sauce.
• Sprinkle an equal portion of mozzarella on top of each sandwich.
• Place in the preheated oven and bake until the sandwiches are golden brown and bubbling, about 10 minutes.
• While the sandwiches are baking, heat 2 teaspoons of clarified butter in each of two small frying pans over medium heat.
• Carefully break 2 eggs into each of two small ramekins (this is to ensure that no contamination of the shell makes its way into the cooking eggs).
• Carefully tip the eggs into each pan.
• Season with salt and pepper to taste and cook for 1 minute.
• Using a flexible spatula, turn the eggs and cook to the desired degree of doneness. (At La Farm Bakery, we prefer an oozy, runny yolk to mix in with the melted cheese.)
• Place each hot, bubbling sandwich on a warm luncheon plate.
• Transfer 2 eggs to the top of each sandwich, season to taste with salt and pepper, garnish with chopped chives (if using), and serve immediately.

Tags: Bread, Croque, LaFarm, Madame

Category: Recipes