Elevated Croque Madame with Gruyère and Dijon Bechamel

Ingredients

• 1 tbsp Bertolli Olive Oil
• 2 slices Western Family Thick Cut Bacon
• 2 slices, preferably brioche Country Harvest Bread
• 2 oz, grated Gruyère (Cannot be replaced by cheddar) Saputo Cheese Slices
• 2 tbsp Unsalted Butter
• 2 tbsp All-purpose Flour
• 1 cup Whole Milk
• 1 tsp Dijon Mustard
• Pinch Nutmeg
• 1 large Egg
• To taste Black Pepper
• To taste Salt

Instructions

1. Cook bacon in a pan over medium heat until crisp. Remove and set aside. Pat dry and crumble.
2. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, creating a roux. Cook for 1 minute to remove raw flour taste.
3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes. (Improvement: Bechamel needs time to develop a smooth, creamy texture.)
4. Stir in Dijon mustard, nutmeg, salt, and pepper. Remove from heat and set aside. (Improvement: Dijon adds a necessary tang that balances the richness. Freshly grated nutmeg is always preferable.)
5. Lightly butter the bread slices. Layer with ham and half of the Gruyère cheese. Top with another bread slice to make a sandwich.
6. Spread the bechamel sauce generously on top of the sandwich. Sprinkle the remaining Gruyère cheese over the sauce.
7. Preheat broiler. Broil the sandwich until the cheese is bubbly, golden brown, and the sauce is lightly browned, about 2-3 minutes. Watch carefully to prevent burning. (Improvement: Broiling gives a beautiful, crispy top.)
8. While sandwich broils, cook egg in olive oil until the white is set and the yolk is still runny (sunny-side up). Season with salt and pepper.
9. Carefully place the fried egg on top of the broiled sandwich. Sprinkle crumbled bacon over the egg. Serve immediately. (Improvement: Serving immediately ensures the yolk is runny and the sandwich is warm and crisp.)

Cuisine: French

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: Breakfast/Brunch