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