Croque Madame from Péché

steps

To make Péché’s Mornay Gruyère Sauce

1. To make roux, melt butter in pan over low heat. Add flour and stir.
2. In a separate pot, pour in heavy cream and milk. Bring to a boil, and turn down heat.
3. Add roux to cream mixture and continue stirring.
4. Cook roux for an additional 5 minutes. Add cheeses, salt, and pepper.
5. Pass through a fine chinoise.
6. Add freshly grated nutmeg.
7. Cover with plastic wrap touching the surface of the mornay, so it does not develop a skin.

Assembling Croque Madame

1. Toast one thick slice of brioche bread.
2. Layer pan seared tasso ham on top of bread.
3. Pour desired amount of Péché’s Mornay Gruyère Sauce on top of ham.
4. Add one sunny side up egg on top.