Lunch: Croque Madames with Tomato and Rosemary Ham

Recipe by Anna Watson Carl This croque madame is the most beautiful lady you'll ever meet.

Ingredients

5 tbsp. unsalted butter, divided
3 tbsp. all-purpose flour
2 c. milk
5 oz. Gruyere, shredded (1 1/2 c.), divided
pinch of nutmeg
kosher salt
Black pepper
4 slices rustic whole-wheat bread (preferably from a round loaf)
2 tbsp. plus 1 tsp. Dijon mustard
1/3 lb. thinly sliced rosemary ham
2 tomatoes, thinly sliced
4 eggs
2 tbsp. red wine vinegar
3 tbsp. extra-virgin olive oil
6 c. salad greens
1/4 c. fresh dill, plus more for garnish

Instructions

In small saucepan, melt 3 tablespoons butter over medium-high heat. Add flour and whisk continuously until bubbly and light brown, 4 to 5 minutes. Add milk, whisking continuously, and bring to a boil. Reduce heat to low and let simmer until thickened, whisking regularly, 5 minutes more. Add half the Grueyere, whisking until smooth. Whisk in a pinch of nutmeg and season with salt and pepper. Let cool slightly.
Heat broiler. Arrange slices of bread on a baking sheet. Spread 1/2 tbsp. Dijon on each slice and layer with ham and tomato. Cover with about 2 tbsp. cheese sauce and about 3 tbsp. shredded cheese. Toast under broiler for 1 1/2 to 2 minutes (watch carefully so it doesn’t burn!) until cheese is bubbly and golden and bread is toasted.
In a large nonstick skillet, heat remaining 2 tbsp. butter over medium-high heat. Add eggs and reduce heat to medium. Cook eggs, basting regularly with butter, until whites are set and yolks are still slightly runny, about 4 minutes. Season with salt and pepper. Top each sandwich with an egg.
In large bowl, whisk together remaining 1 tsp. Dijon, red wine vinegar, and olive oil. Season with salt and pepper. Add greens and dill, tossing gently to combine. Serve with sandwiches.

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