Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broccoli Croque Madame
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 38 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 280 milligrams
- Sodium
- 1680 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 35 grams
While it’s hard to improve on a classic Croque Madame — the decadent French ham and cheese sandwich topped with creamy béchamel, melted Gruyère and a runny fried egg — this open-face version lightens things up with the addition of broccoli: a Brocc’ Madame, if you will. Lightly charred until crisp-tender, the broccoli adds a fresh brightness that complements the rich, cheesy sandwich.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 38 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 280 milligrams
- Sodium
- 1680 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 35 grams
Ingredients
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Directions
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk until toasted slightly but not browned, 1 to 2 minutes. Slowly pour in the milk while whisking. Bring to a boil, then reduce to a gentle simmer. Cook, whisking occasionally, until thickened, 8 to 10 minutes. Remove from the heat and whisk in 1/2 cup Gruyère, the mustard, 3/4 teaspoon salt and a few grinds of pepper until the cheese sauce is smooth.
- Preheat the broiler. Toss the broccoli on a baking sheet with 1 tablespoon oil and season with salt and pepper. Broil, stirring halfway through, until lightly charred and tender, 3 to 4 minutes. Transfer the broccoli to a bowl; wipe off the baking sheet.
- Lay out the bread slices on the baking sheet. Spread each slice with 2 tablespoons of the cheese sauce, then top with the broccoli, ham and the remaining cheese sauce and 3/4 cup Gruyère. Broil until the cheese is melted and browned, 3 to 4 minutes, rotating the baking sheet as needed for even broiling.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Top each open-face sandwich with a fried egg and serve with cornichons.
