Croque-Madame

Ingredients for Croque-Madame

• 5 cucchiai di burro non salato

• 3 tablespoons plain flour

• 475ml di latte intero

• 1/4 cucchiaini di sale

• 1/8 teaspoons black pepper

• 1/8 teaspoons freshly grated nutmeg

• 100g coarsely grated Gruyère cheese (150g )

• 8 slices firm white sandwich bread

• 20ml Dijon mustard

• 230g thinly sliced cooked ham (preferably Black Forest)

• 4 uova grandi

Melt 45ml butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 40g cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (30g per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preriscaldare la griglia.

Top each sandwich with 80ml sauce, spreading evenly. Grill sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off grill and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Avvertenza

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