Croque Madame

From Munch Mag Archive

recipe by Kim Hickerson
photo by Lacey Elaine Dillard

The Béchemel Sauce

2 T butter
3 T flour
2 cups of milk

Turn burner to medium heat. In a sauce pan, melt 2 tablespoons of butter. Sprinkle over 3 tablespoons of flour. Whisk quickly to blend and cook slowly, whisking frequently, about 5 minutes or until lightly golden. Add milk and

whisk the crap out it. Turn heat to high and continue to whisk until mixture comes to a boil. Remove the sauce pan from heat and continue to whisk until cooled and thickened. Add salt and white pepper to taste. 

2 slices of sharp white cheddar (Beechers is my favorite)
1/4 loaf of rustic bread
(cut into 2 slices)
1 large eggs
Flat-leaf parsley
Ground pepper to taste
Béchamel Sauce

Preheat the broiler with the rack in the top position. Lay the bread slices on a baking sheet, space evenly. Divide the béchamel sauce between the bread slices and top with cheese.

Set broiler on high and place rack just a few inches away. Broil bread, cheese and sauce until it is golden brown and the cheese is completely melted, This should take 4-6 minutes.

Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Cook eggs to preference. After broiling bread, serve eggs on top with fresh parsley, pepper to taste. This dish is easy to make, satisfying, decadent and simply delicious