Ease of Preparation: Easy
Yield: 4 sandwiches
Croque madame meets cinnamon in this recipe! A glossy, creamy cinnamon-infused béchamel is poured over the crispy, eggy ham and cheese sandwich of your dreams. A breakfast of champions!
Ingredients:
Cinnamon Béchamel:
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) flour
- 2 ½ cups (590 ml) milk
- 2 cinnamon sticks
- Salt and white pepper
Croque-Madame:
- 8 slices challah bread
- ¼ cup (60 ml) Dijon mustard, divided
- 16 slices thin-sliced baked ham
- 2 cups (470 ml) shredded Gruyere
- 4 eggs
- ¼ cup (60 ml) room temp butter, plus more to cook eggs
- Cinnamon Béchamel
- Ground cinnamon, to garnish
Method:
For the Cinnamon Béchamel:
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 2-3 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 2-3 minutes more, or until thick and glossy.
Keep warm over lowest heat until needed.
For the Croque-Madame:
Pre-heat oven on 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 4 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 2nd slice of bread.
Ladle béchamel to cover the top bread with a thin layer of sauce.
Broil for 2 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.
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