Croque-Madame with cinnamon bechamel
Croque madame meets cinnamon in this recipe! A glossy, creamy cinnamon-infused bechamel is poured over the crispy, eggy ham and cheese sandwich of your dreams. Breakfast of champions!
YIELDS
4
Ingredients
Cinnamon Bechamel
- 1/4 cup (60 ml) butter
- 1/4 cup (60 ml) flour
- 2 1/2 cups (590 ml) milk
- 2 cinnamon sticks
- Salt and white pepper, to season
Croque-Madame
- 8 slices challah bread
- 1/4 cup (60 ml) Dijon mustard, divided
- 16 slices thin-sliced baked ham
- 2 cups (470 ml) Gruyère, shredded
- 4 eggs
- 1/4 cup (60 ml) butter, room temperature, plus more to cook eggs
- Ground cinnamon, to garnish
Directions
Cinnamon Bechamel
- Melt the butter in a heavy-bottomed saucepan over medium-low heat.
- Stir in the flour and cook, stirring constantly, until a light roux has formed, about two to three minutes.
- Whisk in the milk, adding it in a slow, steady stream.
- Add the cinnamon sticks, and bring the sauce to a boil, still stirring near-constantly.
- Once boiling, lower the heat, season lightly with salt and white pepper, and cook for two to three minutes more, or until thick and glossy.
- Keep warm over the lowest heat until needed.
Croque-Madame
- Preheat oven to broil setting.
- Butter each slice of bread on both sides.
- Toast bread slices on both sides in a pan over medium heat. Remove once slightly crunchy and golden.
- Transfer four slices to a baking pan. Spread a thin layer of Dijon on the top side. Add equal amounts of cheese and ham.
- Top with the second slice of bread.
- Ladle béchamel to cover the top bread with a thin layer of sauce.
- Broil for two minutes or until bubbly and starting to brown.
- Meanwhile, cook eggs in butter sunny-side up over medium heat in a non-stick pan. Season eggs with salt and pepper.
- Remove sandwiches from oven. Transfer to serving plates.
- Dust cinnamon over the top with a tiny sieve.
- Add an egg over each sandwich.
- Serve immediately. Enjoy!
