CROQUE MADAME Recipe

Cook the Potatoes

Boil the breakfast potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly, then cut into cubes.

Sauté the Potatoes

In a skillet, heat some oil over medium heat. Add the cubed potatoes, season with salt, and sauté until golden brown and crispy, about 10 minutes.

Make the Roux

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly.

Add Milk

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 5 minutes.

Season the Sauce

Stir in the nutmeg, salt, pepper, and Parmesan cheese. Remove from heat and set aside.

Prepare the Bread

Toast the slices of sourdough bread until golden.

Layer the Ingredients

On two slices of toasted sourdough, layer the Black Forest ham, Gruyère cheese, and some Mornay sauce. Top with the remaining slices of bread.

Cook the Sandwich

In a skillet, melt a little butter over medium heat and grill the sandwiches until golden brown on both sides, about 3-4 minutes per side.

Fry the Eggs

In another skillet, fry the eggs to your desired doneness.

Serve

Top each sandwich with a fried egg and drizzle with more Mornay sauce. Garnish with scallion gremolata.