A smoked croque madame is a luxurious and decadent dish. The savory layers of smoked Canadian bacon and Swiss cheese create a rich flavor profile, while the creamy béchamel sauce makes it a truly indulgent experience
Ingredients
For the Béchamel Sauce:
2Tbsp unsalted butter
2Tbsp all-purpose flour
1 1/2cups whole milk, warmed
1/4tsp ground nutmeg
Salt and black pepper to taste
For the Sandwiches:
4slices thick-cut sourdough or brioche bread
4oz homemade Canadian bacon, thinly sliced
4oz cold-smoked Swiss cheese, shredded, divided
4tsp smoked stoneground Dijon mustard
2Tbsp unsalted butter, softened
2large eggs
1Tbsp vegetable oil (for frying the eggs)
Freshly chopped chives or parsley for garnish (optional)
Instructions
1
In a small saucepan over medium heat, melt the 2 tablespoons of butter.
2
Whisk in the flour and cook for 1-2 minutes, stirring constantly.
3
Slowly pour in the warm milk, whisking continuously to prevent lumps.
4
Bring the sauce to a simmer, then reduce the heat to low. Continue to cook, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon (about 3-5 minutes).
5
Remove from heat and stir in the smoked stoneground Dijon mustard, nutmeg, salt, and pepper. Set aside.
6
Spread a thin layer of softened butter on one side of each bread slice.
7
Heat a large skillet or griddle over medium heat.
8
Add to the preheated pan in the following order: Slice of bread (butter side down), Canadian bacon, half shredded cheese, top slice of bread (butter side up)
9
Cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
10
While grilling the sandwich, preheat your oven's broiler to high.
11
Place the cooked sandwiches on a parchment lined baking sheet.
12
Generously spread the prepared béchamel sauce over the top of each sandwich, making sure to cover the entire surface.
13
Sprinkle the remaining shredded Swiss cheese over the béchamel.
14
Place the baking sheet under the broiler for 1-2 minutes, or until the cheese is bubbling and golden brown. Watch it closely to prevent burning.
15
While the sandwiches are under the broiler, heat the vegetable oil in a separate, non-stick skillet over medium-low heat.
16
Carefully crack the eggs into the pan. Cook until the whites are set but the yolks are still runny. Season with salt and pepper.
17
Carefully remove the sandwiches from the broiler to a serving plate
18
Gently slide one fried egg on top of each sandwich.
19
Garnish with fresh chives or parsley, if using. Serve immediately and enjoy!
