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THE SMOQUED MADAME

THE SMOQUED MADAME

ENJOY OUR TAKE ON THE CROQUE MADAME WITH THE ADDITION OF OUR SMOKED CHEDDAR TO THIS CLASSIC RECIPE. 

4 Servings

6 ounces             Butter

2 T                      Flour

1 c                       Whole Milk

1                         Bay Leaf

½ t                      Kosher salt, plus more for seasoning

8 slices                Favorite Bread

8 slices                Ham

6 ounces             Smoked Cheese, grated, divided

4                         Eggs

 

 

 

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in 4 ounces of grated Smoked Cheese. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface.  Spread layer of Bechamel, top each with 2 slices of ham, sprinkle with reserve grated cheese.  Top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches.

Wipe any crumbs from skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

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