Open Face Croque Madame with Fried Farm Egg

For the Sandwich:

  • 3 Tbsp. butter
  • 2 thick-cut slices yeast bread (challah, brioche, etc.)
  • 2 eggs
  • 6 thin slices deli ham
  • 1 Tbsp. Dijon mustard
  • Mornay Sauce
  • Kosher Salt and Fresh Cracked Black Pepper; to taste

Mornay Sauce:

  • 2 Tbsp. butter
  • 1 Tbsp. flour
  • 1 cup milk
  • Pinch of fresh nutmeg
  • 4 oz. gruyere cheese; grated
  • 1 egg yolk
  • Kosher Salt and Fresh Cracked Black Pepper; to taste

One of our favorite classics!

Begin by heating the butter in a nonstick skillet over low heat. Once the butter is melted, add the slices of bread to toast. Flip to the second side once the first is golden brown and crunchy. Remove slices of toast from the pan. Fry eggs sunny side up in the same pan, adding more butter if necessary. Season with salt and pepper, as needed. Remove eggs to a piece of paper towel and add the sliced ham to the skillet. Heat through, tossing occasionally. Slather the toasted slices of bread with the Dijon mustard, pile with ham,  top with a few tablespoons of mornay sauce, and finish with the fried egg. Sprinkle with chopped parsley, if desired.

In a small sauce pot, melt the butter over low heat. Stir in the flour with a wooden spoon to create a roux. Cook the roux until light tan in color and toasty smelling- like graham crackers. Whisk in a splash of milk. Keep whisking in a splash of milk at a time until the entire cup is incorporated. Bring mixture to a boil, being to sure to scrape bottoms and side of pot with the whisk to prevent scorching. Cook mixture until it is thick enough to coat the back of a wooden spoon.  Remove from heat and add the nutmeg and  the gruyere cheese. Cool slightly and whisk in the egg yolk. Season to taste with salt and pepper. Spoon over sandwich!