1. Jamón Ibérico (cured Spanish ham; more refined than prosciutto, more earthy than Serrano) More info
2. Waffled French toast (like this one found here; courtesy waffleizer.com)
1 1/2 C whole milk (organic preferred)
1 Tbs AP flour
1 Tbs unsalted butter
6 oz. Cave-aged Gruyere
fresh grated nutmeg
pinch white pepper
sea salt to taste
1 Tbs AP flour
1 Tbs unsalted butter
6 oz. Cave-aged Gruyere
fresh grated nutmeg
pinch white pepper
sea salt to taste
Bring milk to a simmer in small saucepan. In a separate saucepan, melt butter and add flour. Whisk quickly then slowly add milk until butter/flour incorporated Stir constantly over medium heat until comes up to simmer. Remove from heat, stir in cheese, nutmeg, pepper, salt until smooth and creamy.
4. Slow-poached organic cage-free eggs Read this first!
Bring large pot of water to exactly 140˚F. Carefully add eggs in their shells and let cook for about 40-45 minutes. Set aside until ready to assemble croque madame.
Put it all together...
5. Preheat oven broiler. Assemble on oven safe dish, sandwich the Spanish ham between the waffled french toast and ladle béchamel overtop. Broil in oven for a couple minutes until sauce slightly browns.
6. Gently peel shell off egg and place on browned sauce.
7. Garnish with thyme and garlic roasted cherry tomatoes.
8. Serve immediately.
**Appropriately paired with mimosas!
5. Preheat oven broiler. Assemble on oven safe dish, sandwich the Spanish ham between the waffled french toast and ladle béchamel overtop. Broil in oven for a couple minutes until sauce slightly browns.
6. Gently peel shell off egg and place on browned sauce.
7. Garnish with thyme and garlic roasted cherry tomatoes.
8. Serve immediately.
**Appropriately paired with mimosas!
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