Croque-Madame

photo by Romulo Yanes

yield
Makes 4 servings

active time
35 min

total time
35 min

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

ingredients

• 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 ounces coarsely grated Gruyère cheese (1 1/3 cups)
• 8 slices firm white sandwich bread
• 4 teaspoons Dijon mustard
• 1/2 pound thinly sliced cooked ham (preferably Black Forest)
• 4 large eggs

preparation

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.

Continue Reading

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

photo by Romulo Yanes

yield
Makes 4 servings

active time
1 hr

total time
1 hr

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.

ingredients

• 1 cup heavy cream
• 1/2 cup plus 2 teaspoons all-purpose flour
• 2 tablespoons finely chopped shallot
• 1 tablespoon unsalted butter
• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups coarse fresh bread crumbs (from firm white bread)
• 4 poached large eggs >
• 3 oz thinly sliced serrano ham or prosciutto
• 7 to 8 cups vegetable oil
• 1 large egg, lightly beaten with 0 teaspoon water

• Special equipment: a deep-fat thermometer

preparation

Whisk together cream and 2 teaspoons flour in a small bowl until just combined.

Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.

Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.

Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.

Cut sliced ham crosswise into 1/4-inch-wide strips.

Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.

Return frying oil to 375°F.

Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.

Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.

Divide creamed spinach among 4 plates, then top with poached eggs and ham.

cooks' note:The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

Continue Reading