Croque-Madame: 
In our neighborhood is a wonderful french bistro that makes the best Croque-Monsieur, so when I found out about the feminine version of this dish I had to try it. It's such good comfort food. Plus anything 'breakfast-like' for dinner is a plus in my book. I can't take credit for this recipe though - thanks epicuirious.com
Ingredients
3 tablespoons unsalted light butter
3 tablespoons all-purpose flour
2 cups skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces coarsely grated Gruyère cheese (~1 1/2 cups)
8 slices firm sandwich bread
4 teaspoons Dijon mustard
1/2 pound thinly sliced cooked ham (preferably Black Forest)
4 large eggs
Mixed Greens for tossed salad
For the sauce:
Melt 3 tablespoons butter in a 1-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.
For the 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.
Coat a 12-inch nonstick skillet with cooking spray and heat over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to lightly greased (cooking spray) 15- by 10-inch shallow baking pan.
In our neighborhood is a wonderful french bistro that makes the best Croque-Monsieur, so when I found out about the feminine version of this dish I had to try it. It's such good comfort food. Plus anything 'breakfast-like' for dinner is a plus in my book. I can't take credit for this recipe though - thanks epicuirious.com
Ingredients
3 tablespoons unsalted light butter
3 tablespoons all-purpose flour
2 cups skim milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces coarsely grated Gruyère cheese (~1 1/2 cups)
8 slices firm sandwich bread
4 teaspoons Dijon mustard
1/2 pound thinly sliced cooked ham (preferably Black Forest)
4 large eggs
Mixed Greens for tossed salad
For the sauce:
Melt 3 tablespoons butter in a 1-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.
For the 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.
Coat a 12-inch nonstick skillet with cooking spray and heat over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to lightly greased (cooking spray) 15- by 10-inch shallow baking pan.
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.
For the eggs:
While the sandwiches are broiling, heat a nonstick skillet coated with cooking spray over moderate heat, 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 with a mixed greens salad topped with your favorite dressing.
*Covering eggs allows them to cook through out without flipping them over. This way you get the pretty sunny side up egg look.
Gourmet March 2007
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