Croque Madame Benedict Recipe
Country Ham, Gruyere, Brioche, Dijon Hollandaise, Poached Egg
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and salt. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Gradually add melted butter while whisking until the sauce is thick and creamy. Season with white pepper and set aside.
- 2
Poach the Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
- 4
Assemble the Sandwiches
On each toasted brioche slice, layer a slice of country ham and a generous amount of Gruyere cheese. Top with another slice of brioche. Place the assembled sandwiches on a baking sheet and broil until the cheese is bubbly and golden.
- 5
Finish with Poached Eggs and Sauce
Remove the sandwiches from the oven. Top each with a poached egg and drizzle with the Dijon hollandaise sauce. Serve immediately.