Tuesday, February 26, 2008


It really doesn't get much better than this. A french classic that's stood the test of time.

Gourmet March 2007

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.
Active time: 35 minStart to finish: 35 min
Servings: Makes 4 servings.
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
3 1/2 oz coarsely grated Gruyère cheese (1 1/3 cups)
8 slices firm white sandwich bread
4 teaspoons Dijon mustard
1/2 lb thinly sliced cooked ham (preferably Black Forest)
4 large eggs
Make sauce:Melt 3 tablespoons 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 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.Make sandwiches:Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup 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.Preheat broiler.Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler 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.Cooks' note: The egg yolks in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.



Chuck said...

Wow, this has got to be a winner! Thanks Elizabeth!

Chuck said...

We tried this over Easter vacation on North Captiva Island after an early morning sunrise fly fishing effort. What a winner! We used shaved smoked ham and the cheeses we had to good effect. It came across as a brunch item similar to Eggs Benedict only more substantial.