Description
An elevated twist on the traditional Croque Madame featuring smoked salmon and a creamy béchamel sauce.
Ingredients
Scale
- 2 tbsp (28g) unsalted butter, soft
- 2 tbsp (16g) all-purpose flour
- 1 cup (240ml) milk (any fat % or thick oat milk)
- 1 heaped tsp (5g) Dijon mustard
- 1–2 fresh sprigs of thyme leaves
- 1/4 leveled tsp (1g) ground nutmeg
- 1/4 tsp (1g) ground chipotle (optional)
- 2–3 tbsp (30-45ml) olive oil
- 8 slices (about 360g) thick grainy bread
- 4 fresh eggs
- 8–10 slices (220g) smoked salmon
- 1 1/2 cups (170g) Gruyere cheese, grated
- sea salt and freshly cracked black pepper
- bistro style spring salad
Instructions
- Whisk Together Béchamel: Start by whisking together the butter and flour in a heavy saucepan over medium heat until it thickens and bubbles, achieving a lovely golden color. Keep stirring to prevent lumps from forming. Avoid cooking too long to prevent burning the flour.
- Pour in Milk Gradually: Slowly pour in the milk while continually whisking until the sauce is smooth and creamy. This step is crucial for a rich texture, so patience is key! If lumpy, whisk vigorously until it is smooth.
- Add Seasoning & Egg: Stir in sea salt and freshly cracked black pepper for flavor, then let the béchamel simmer a bit longer. You will know it is ready when the aroma fills your kitchen.
- Toast The Bread Slices: Toast the thick grainy bread slices until they are golden and crisp. Allowing them to cool slightly will prevent sogginess.
- Layer With Salmon & Sauce: Spread a generous layer of béchamel on one side of each slice of toast, then layer the smoked salmon on top. Ensure even coverage to avoid sogginess.
- Cook The Eggs: Fry or poach the fresh eggs until the whites are set but the yolks remain runny. Keep an eye on them as they can cook quickly.
- Top & Finish Baking: Place the cooked eggs on top of the assembled sandwiches and pour a little more béchamel over everything. Bake until the sauce bubbles slightly and the top is golden.
- Serve With Garnish: Remove from the oven and garnish with a sprinkle of chives and pepper. This touch adds a great visual appeal.
Notes
- Storage Tips: Leftover béchamel sauce can be stored for 2-3 days in the refrigerator, covered tightly. For the final sandwich after assembly, it is best consumed fresh.
- Expert Tips: Make the béchamel sauce ahead of time to save effort during assembly. If the béchamel sauce is lumpy, whisk vigorously and keep it on medium heat to smooth it out. If the eggs cook too hard instead of sunny side up, reduce heat and watch closely; cook for just a few minutes. For a crisp sandwich, ensure bread is toasted first and avoid overloading with sauce.
- Reheating Instructions: If preparing components in advance, reheat the béchamel gently in a medium saucepan over low heat until warmed through.
- Serving Suggestions: Serve with a side of fresh bistro-style greens and pair with a light vinaigrette for added flavor. A glass of crisp white wine or sparkling water complements this dish well.
- Recipe Variations: Add avocado slices for creaminess and nutrition or incorporate sautéed spinach for added greens. Replace the smoked salmon with prosciutto for a different protein.
- Ingredient Notes: Use any fat percentage of milk; thick oat milk works as a substitute for dairy. For cheese alternatives, Emmental cheese is traditional but Gruyere is often easier to find and increases accessibility.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg