Croque monsieur on focaccia with Mornay sauce (croque madame with a sunny side up egg)
Bruno Albouze · ♥ 1.6K likes · 28.7K views · 6 min video
Read about ham (cured or smoked) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Make a roux: melt butter, add flour and cook 2 minutes on medium heat; turn off the heat and let cool.
- butter
- flour
- milk
- heavy cream or creme fraiche
Bring milk to a boil and add to the roux; bring to a boil and cook 2 minutes, whisking constantly. Add a dash of heavy cream or creme fraiche if desired.
- egg yolks
- gruyere
- parmigiano reggiano
Off the heat add egg yolks, mix well, add gruyere and parmigiano reggiano to make a Mornay sauce.
Turning bechamel into Mornay
- focaccia bread
Cut focaccia into 4 by 4 inch (10 cm) squares and split in half horizontally.
- Dijon mustard
- cheese
- uncured ham, jambon
Spread a thin layer of Dijon mustard on one side (optional) and Mornay sauce on both sides; layer cheese, sauce, ham, sauce, cheese, sauce.
- egg
Close the sandwich, cover with more Mornay sauce and a lot of parmigiano reggiano; bake at 450F / 230C about 12 minutes until bubbling and golden brown.
Preheat a non-stick pan over medium heat and cook a sunny side up egg on gentle heat; too high makes it tough and rubbery.
The sunny side up egg