Posted in Breakfast, Egg

Croque Madame

Recipe adapted from Rachael Ray
2 tbsp butter
1 rounded tbsp all purpose flour  
1 cup milk
Salt and pepper
2 tsp Dijon style mustard
2 slices wholemeal bread, toasted
2 large eggs
2 slices honey baked ham
2 slices deli Swiss cheese
To make béchamel sauce, place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. 
Whisk in a rounded tablespoon of flour and cook 1 minute or so.
Whisk in milk and bring to a bubble then drop heat to low.
Season the sauce with salt, pepperand Dijon.
When sauce coats back of a spoon, turn off heat.
To cook the sunny side up, heat 1 tablespoon of butter in a medium nonstick skillets over medium low heat.
When butter melts add 2 large eggs to the skillet, keeping the whites separate from each other.
To assemble, top turned bread liberally with sauce, ham and cheese on each slice of bread.
Use a spatula to transfer the eggs to the tops of the open faced sandwiches.
Toast the sandwich for 5 minutes to melt cheese and set sauce and eggs.
Makes 2
Will HE make it again?