Name: Croque Madames with Tomato and Rosemary Ham
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 5 tbsp. unsalted butter, divided -; 3 tbsp. all-purpose flour -; 2 c. whole milk -; 5 oz. shredded Gruyere, divided -; Pinch of nutmeg -; Kosher salt -; Freshly ground 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 large 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 -

Croque Madames with Tomato and Rosemary Ham

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Croque Madames with Tomato and Rosemary Ham

1. 5 tbsp. unsalted butter, divided -

2. 3 tbsp. all-purpose flour -

3. 2 c. whole milk -

4. 5 oz. shredded Gruyere, divided -

5. Pinch of nutmeg -

6. Kosher salt -

7. Freshly ground black pepper -

8. 4 slices rustic whole-wheat bread (preferably from a round loaf) -

9. 2 tbsp. plus 1 tsp. Dijon mustard -

10. 1/3 lb. thinly sliced rosemary ham -

11. 2 tomatoes, thinly sliced -

12. 4 large eggs -

13. 2 tbsp. red wine vinegar -

14. 3 tbsp. extra-virgin olive oil -

15. 6 c. salad greens -

16. 1/4 c. fresh dill, plus more for garnish -

How to cook deliciously - Croque Madames with Tomato and Rosemary Ham

1. Stage

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, then reduce heat to low and let simmer until thickened, whisking regularly, 5 minutes more. Add half the Gruyere, whisking until smooth, then whisk in a pinch of nutmeg and season with salt and pepper. Let cool slightly.

2. Stage

Heat broiler. Arrange slices of bread on a baking sheet. Spread ½ tablespoon Dijon on each slice and layer with ham and tomato. Cover with about 2 tablespoons cheese sauce and about 3 tablespoons shredded cheese. Toast under broiler for 1½ to 2 minutes (watch carefully so it doesn’t burn!) until cheese is bubbly and golden and bread is toasted.

3. Stage

In a large nonstick skillet, heat remaining 2 tablespoons butter over medium-high heat, then 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, and top each sandwich with an egg.

4. Stage

In large bowl, whisk together remaining 1 teaspoon Dijon, red wine vinegar, and olive oil, and season with salt and pepper. Add greens and dill, tossing gently to combine. Serve with sandwiches.