Croque Madame Flatbreads
User Reviews
5
2 reviews
Excellent
-
Servings
4
-
Course
Breakfast
Croque Madame Flatbreads
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 flatbread such as naan or pita
mornay sauce
- 1 tablespoon butter unsalted
- 1 tablespoon all-purpose flour
- ½ cup milk whole, plus 2 tablespoons
- ½ teaspoon mustard powder dry
- ½ teaspoon ground ginger
- 4 ounces gruyere cheese shredded
- 2 ounces Parmesan Cheese grated
- salt cracked, to taste
- black pepper cracked, to taste
assembly
- 4 tablespoons whole grain mustard
- 4 ounces gruyere cheese shredded
- 4 ounces smoked ham chopped
- 2 egg large, separated
- chives sliced
Instructions
- Preheat oven to 375˚F.
- Lightly toast flatbread directly on the center rack of the oven (you want to barely toast the bread, so that it just begins to stiffen, but not actually brown).
- Mornay sauce: Melt butter in a small saucepan over medium heat. Add flour and stir over heat for 2 to 3 minutes to cook off any raw flour taste. Add milk in a steady stream while whisking, then continue to cook and whisk until mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in dry mustard, ginger, gruyere, and Parmesan. Continue to stir until cheeses melt and sauce is smooth, 3 to 4 minutes. Season to taste with salt and pepper. Set aside.
- Remove flatbread from oven, transfer to a baking sheet and top each with a thin layer of mustard, followed by a sprinkle of gruyere cheese and ham.
- Create a divot in the center of each flatbread and fill each with an egg white.
- Transfer to an oven and bake for 10 to 12 minutes or until cheese has melted and egg whites are mostly set.
- Remove flatbreads from oven and top each egg white with a yolk and replace back in oven for an additional 3 to 5 minutes or until egg whites fully set, but yolks are still runny.
- Drizzle each flatbread with mornay sauce, season with cracked black pepper and finish with sliced chives. Serve immediately.
Notes
- *Makes 2 Flatbreads
- *Tip: If mornay sauce cools and thickens too much while flatbreads are in the oven, place back over low heat and stir in warm water or milk, 1 tablespoon at a time, until sauce thins out to drizzling consistency. Adjust seasoning, if needed, and serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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