Croque Madam with Egg on English Muffin
Featured Product
Honey Whole Grain English Muffins English muffins halves, golden broiled holiday ham, fontina cheese and classic béchamel sauce with a sunny egg
Ingredients
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4 Canyon Bakehouse Honey Whole Grain English Muffins, halved and lightly toasted
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½ C. Bechamel Sauce (see below)
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¼ C. Dijon Mustard
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8 oz. Thickly Sliced Ham
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8 oz. Fontina, grated
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4 Fried Eggs
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¼ C. Butter
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¼ C. Gluten-Free All-purpose flour
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2 C. Whole Milk
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Salt and Pepper, to taste
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¼ tsp. Ground Nutmeg
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½ C. Grated Parmesan Cheese
BÉCHAMEL SAUCE
Directions
- To make the bechamel sauce, melt the butter in a 2 qt. saucepan over medium heat.
- Once the butter begins to bubble, whisk the flour into the pan and form a roux. Season salt and pepper and cook for 2 minutes.
- Whisking, slowly add the milk, ½ C. at a time.
- Once the sauce has thickened, season with salt and pepper, to taste. Remove from heat.
- Stir the nutmeg and parmesan cheese into the sauce and set aside to cool slightly.
- Arrange the toasted English muffins on a baking sheet with foil or parchment paper.
- Spread one side of each muffin with 1 Tbsp. bechamel sauce and the other side with Dijon mustard.
- Place 1 oz. shredded cheese on top of each side with bechamel and 2 oz. of ham on each side with Dijon. Sandwich the halves together.
- Spread the tops of the sandwiched muffins with 1 Tbsp. bechamel sauce and sprinkle with the remaining shredded cheese. Return them to the baking sheet and place them under the broiler for 2-3 minutes, until tops are golden and bubbly.
- Top each sandwich with a fried egg to serve.
Difficulty: Easy
Prep: 10 min
Cook: 10 min
Servings: 4