Open-Faced Croque Madame
Open-Faced Croque Madame
|
Servings |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
|
Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
|
Shredded Swiss Cheese |
1 oz |
2 oz |
3 oz |
4 oz |
5 oz |
6 oz |
7 oz |
|
Canadian Bacon, diced |
2 slices |
4 slices |
6 slices |
8 slices |
10 slices |
12 slices |
14 slices |
|
Mornay Sauce |
½ Tbsp |
1 Tbsp |
1 ½ Tbsp |
2Tbsp |
3Tbsp |
4Tbsp |
5 Tbsp |
|
Bread |
1 slice |
2 slices |
3 slices |
4 slices |
6 slices |
8 slices |
10 slices |
|
Salt and pepper |
Season |
Season |
Season |
Season |
Season |
Season |
Season |
|
Butter and olive oil for griddle |
To Serve |
To Serve |
To Serve |
To Serve |
To Serve |
To Serve |
To Serve |
Instructions:
Butter both sides of the bread. Grill on the griddle until toasty. Spread cold mornay sauce on top then sprinkle diced canadian bacon and shredded swiss on top.
Just before serving:
Set the oven to convection broil. Place the topped bread under the broiler until the cheese starts to bubble, about 2 minutes. Heat some olive oil with a little butter in a skillet until the butter starts to sizzle. Crack the egg into a ramekin, then slide it into the hot pan. Cover with a lid and cook until the white is set and yolk is still soft. Slide the fried egg on top of the broiled toast to serve.
