A brunch recipe to enjoy with family this weeken
ORIGINALLY PUBLISHED IN THE LOST ART OF BRUNCH
PHOTOGRAPHED BY DAN AUSTIN
STYLED BY LISA MALOTT
Croissant Croque Madame
4 croissants (or 8 slices of your favorite bread)
8 slices of ham (thinly sliced)
4 ounces of grated Gruyere cheese
Freshly chopped thyme and chives
Parmesan Béchame Sauce
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup whole milk
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp cayenne pepper
3 Tbsp finely grated Parmigiano-Reggiano cheese
Melt butter in a small saucepan over medium heat. Once melted, add the flour and stir for 1-1/2 to 2 minutes. Gradually whisk in milk, increasing the heat to medium high, and bring to a simmer. Add salt, nutmeg, cayenne, and Parmigiano-Reggiano, and whisk to combine. Cook for 3 minutes, whisk – ing constantly until the sauce thickens. Remove the béchamel sauce from heat and set aside until ready to use.
Position an oven rack in the upper third of the oven and preheat the broiler.
Slice the croissants in half and place the bottom half of the croissant on a baking sheet. Place 2 slices of ham on the croissant, and place 1/4 cup of the Gruyere on top of the ham. Broil the sandwiches for 1 to 2 minutes, or just until cheese is melted. Top with remaining half of croissant. Ladle 2 table – spoons of the béchamel on top of each sandwich. Sprinkle each sandwich with 1/4 teaspoon thyme and 1/4 teaspoon chives. Place a fried egg on top of the béchamel. Equally divide remaining cheese between the four sandwiches. Broil sandwiches for 2 to 3 minutes or until cheese is melted to a light golden brown.