Chef Jeremy Glover serves up a bangin’ croque-monsieurFrench toast at Ceia Kitchen + Bar in Newburyport, MA. Slices of fresh white bread are stuffed with prosciutto, Manchego, and béchamel sauce made from a white roux and milk. This French toast inspired by the classic French sandwich croque-monsieur, which literally means "crunch sir," is dredged in an egg-and-cream bath, pan-seared, then topped with an egg. In a nutshell, this croque-monsieur recipe is simply a sexy, saucy breakfast.
Making perfect Hollandaise is a great trick to have up your sleeve. Although it’s totally possible to whip up a batch of “broken” Hollandaise sauce, and even though you won’t care to eat it, you are able to learn more about how it works as an emulsification, so all is not lost. You can easily fix broken Hollandaise sauce by whisking in boiling water one teaspoon at a time or by adding another yolk to the mix.
Make the béchamel. In a medium saucepan, heat the butter and onions over medium-low heat until onions are translucent.
Add the flour and stir until smooth.
Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat and run through a sieve.
Season with salt and nutmeg.
Make the French toast. Preheat oven to 375°F.
Mix up the French toast dredge.
Lay out your slices of bread. Layer the cheese on the bread, then béchamel, then prosciutto.
Dip sandwich in dredge and place on a hot flat top or griddle. Cook for 4 to 5 minutes. Flip carefully to keep sandwich together and cook another 3 to 4 minutes. Once both sides are golden brown, place sandwich on sheet pan and place in oven.
Once the sandwich is in the oven, crack a farm egg on the griddle, and cook sunny side up.
Remove the sandwich from the oven once melty and gooey, about 5 to 6 minutes.
Place the sandwich on a plate, and place the egg on top.
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