D'Artagnan chef bio | Yield: serves 4
A classic croque madame is our idea of the ultimate brunch dish - Berkshire pork bistro ham is right at home alongside creamy béchamel, melted cheese, and a perfectly runny egg.
- 5 tablespoons Black Truffle Butter, divided use
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1 tablespoon Dijon mustard
- Kosher salt & freshly ground black pepper
- grated nutmeg, to taste
- 8 slices Pain de Campagne
- 8 thin slices Berkshire Pork Bistro Ham
- 3 ounces Gruyere cheese, grated
- 3 ounces young Fontina cheese, grated
- 5 eggs
- Cornichons, for serving
- Preheat oven to 350 degrees F.
- In a saucepan over medium-high heat, melt 4 tablespoons of the truffle butter. Add flour and whisk frequently until mixture turns golden brown and foamy, about 4 minutes. Gradually add milk, whisking constantly until smooth and thickened, about 4 more minutes. Remove from heat and whisk in mustard; season with nutmeg, salt, and pepper, to taste.
- Lay all eight slices of country bread on a sheet pan. Spread each slice with a thick coating of béchamel in an even layer. On four of the slices, top béchamel with ham slices and half of the cheese. Lay the béchamel-only slices on top and spread the rest of the cheese over the béchamel.
- Bake until the cheese is melted and the tops of the sandwiches are golden brown and crusty, about 15-20 minutes.
- Melt the remaining truffle butter in a large skillet over medium heat. Cook the eggs until the whites are set, cover and continue to cook until yolks are runny but warm throughout. Top each sandwich with an egg and serve immediately with cornichons on the side and baby greens dressed with vinaigrette.