Smoked Salmon Croque Madames

Name: Smoked Salmon Croque Madames
Yield: makes 4
Ingredients: 5 tablespoons unsalted butter, softened; 1 tablespoon all-purpose flour; 2/3 cup whole milk; Coarse salt and freshly ground pepper; 8 slices white Pullman bread or thinly sliced sandwich bread; 2 tablespoons Dijon mustard; 5 ounces smoked salmon; 1/4 cup small dill sprigs, plus more for garnish; 2 cups grated Comté cheese; 4 large eggs

January 26, 2012

Recipe information

Yield
makes 4

Ingredients

5 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

2/3 cup whole milk

Coarse salt and freshly ground pepper

8 slices white Pullman bread or thinly sliced sandwich bread

2 tablespoons Dijon mustard

5 ounces smoked salmon

1/4 cup small dill sprigs, plus more for garnish

2 cups grated Comté cheese

4 large eggs

Preparation

Step 1
Make the béchamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
Step 2
Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
Step 3
Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved béchamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.
Step 4
Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSandwich Egg French European Smoked Salmon Salmon Fish Seafood Cheese Dairy Main Dinner Brunch Easy Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes