Rachael's Daytime Talk Show
Deviled Ham Croque Madame -- 09/12/11

Deviled Ham Croque Madame

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

Yields: 4

Preparation

Preheat oven to 375°F.

Step

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.

Step

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.

Step

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.

Step

Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.