Croque Madame

Directions

• Spread 2 Tbsp bechamel on the insides of all 8 slices of bread.
• Layer 1 slice of cheese, 4oz of ham, then 1 more slice of cheese on 4 slices of brioche and then cover with the other 4 slices.
• In a cast iron or nonstick pan, heat oil over medium-high heat and fry rosemary sprigs for 30-45 seconds. Remove from pan and reserve the oil.
• Use the rosemary-infused oil to toast both sides of the croque.
• Place on a sheet tray and spread another 2-4 Tbsp of bechamel on top depending on how much you want.
• Place in the oven for 8-10 minutes.
• While croques are in the oven, cook 4 eggs sunnyside up.
• Remove croques from the oven and place an egg on each. Garnish with a sprig of fried rosemary.
• Preheat oven to 400 degrees.
• Bechamel
• Melt butter in a large saucepan over medium heat.
• Add flour and whisk into the melted butter until smooth.
• Cook and stir until the flour turns a light, golden, sandy color; about 7 minutes.
• Increase the heat to medium-high and slowly whisk in milk and Dijon until thickened by the roux.
• Bring to a gentle simmer until the flour has softened and no longer tastes gritty; 10-20 minutes.
• Brioche
• Preheat the oven to 300 degrees
• Add water, milk, yeast, and sugar to a mixing bowl. Let bloom for 5 minutes.
• Add the eggs and wisk.
• Add flour and salt and mix on medium speed until the dough forms.
• Slowly add 6 tablespoons of softened butter, one at a time.
• Use the remaining 2 tablespoons of butter to evenly coat the inside of a loaf pan. Then use the remaining flour and dust the sides of the loaf pan. Tap out the excess flour.
• Evenly spread the dough in the bottom of the pan.
• Cover with a wet towel and proof for 30-45 minutes.
• Once the dough is an inch from the top, place in the oven and bake for 45 minutes, rotating every 15 minutes.
• Remove from the oven and let sit in loaf pan for 10-15 minutes. Then remove from the loaf pan and place on a wire cooling rack. Cool for at least 30 additional minutes before slicing.