Deviled Ham Croque Madame

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Impress your friends and family with this fancy open-faced version of grilled cheese!

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Ingredients

For the Deviled Ham Spread:
1/2 pound deli-sliced French-style (mild) ham, coarsely chopped
1 rounded tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon paprika
A few small sprigs parsley
3 tablespoons grated onion
Black pepper
2 tablespoons butter plus a few dabs to cook eggs
2 tablespoons flour
1 1/2 cups whole milk
Salt and pepper
Freshly grated nutmeg, to taste
4 hand-cut slices about 3/4-inch thick brioche or white bread
16 thin asparagus spears, blanched, shocked and dried
2 cups grated Gruyère cheese
4 extra-large organic eggs
Cornichons, to pass at table
Dijon, to pass at table

Aired on:

September 12, 2011

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Preparation

Preheat oven to 375°F.

Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.

Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.

Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with béchamel sauce and some cheese. Transfer to oven and bake until golden.