Croque Madame and Everything Bagel Potato Chips

Ease of Preparation: Hard

Yield: 1 serving

Cooking time: 40 minutes

Ingredients:

• 2 Russet potatoes
• Vegetable oil, for frying
• Salt
• Everything bagel seasoning
• 25g (1 ounce) butter
• 25g (1 ounce) all-purpose flour
• 250-300 mL (1 – 1 ¼ cups) 2% milk
• Freshly ground black pepper
• Ground nutmeg
• 2 slices of brioche or challah
• 2 slices of Emmental, Gruyere or Comté cheese
• 2 thin slices of black forest ham
• Butter, as needed
• 1 egg
• 1 small bunch of chives, chopped into tiny rings

Method:

• Slice the potatoes thinly on a mandoline into a bowl of water. Right before frying, drain the potatoes and set them on paper towels to dry.
• Bring a large pot of oil to 325 F (160 C) on the stovetop. Fry the potatoes in batches until golden-brown and crisp. Transfer to a paper towel lined tray and season immediately with salt and everything bagel seasoning. Reserve until needed.
• Make the béchamel. In a small saucepan over medium heat, melt the butter until it foams. Whisk in the flour and continue to whisk for 1-2 minutes after combined to form a roux. Keep whisking until the smell of raw flour dissipates.
• Slowly whisk in the milk, pouring in a slow, steady stream, until it is all incorporated. Whisk the sauce often as it comes to a simmer. It will thicken as it simmers, but don’t let the bottom scorch.
• Season the sauce to taste with salt, pepper and nutmeg. Transfer the pot to a back burner over the lowest heat to keep warm. Whisk it every minute or so to ensure it doesn’t stick or scorch.
• Assemble the sandwich. On one slice of bread place one slice of cheese. Fold the slices of ham and place them atop the cheese. Place the other slice of cheese on top of the ham and cover with the last piece of bread. Did I really need to write that out?
• In a medium sauté pan or skillet, over medium heat, melt a knob of butter. Once the butter foams, place the sandwich in the pan and cook until the bottom is golden-brown. Flip and repeat.
• Meanwhile, in another small sauté pan or skillet over medium heat, melt another knob of butter. Once it foams, crack the egg into the pan and cook until the whites are well set.
• Blot the sandwich on paper towel if you wish, then slice diagonally and place on a plate. Pour the béchamel over the sandwich, then top with the fried egg. Sprinkle the chives.

All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick