Ingredients
- 4 ham and cheese croissants
- 4 eggs
- 4 oz. arugula
- Dijon mustard, to taste
Mornay Sauce
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 3 oz. grated cheese, such as gruyere, jarlsberg, fontina or parmesan
- A pinch of nutmeg
- salt and pepper, to taste
Servings:
Units:
Instructions
Mornay Sauce
- Melt the butter in a skillet. Gradually whisk in the flour and continue moving the blonde paste that forms for about 2 minutes.
- Continue whisking as you add 1/3 cup of milk. Once incorporated and your mixture is smooth, add a little more milk. Repeat until all of the milk is added.
- Bring to a low boil, then reduce to a simmer for 3-4 minutes — keep whisking!
- Remove from heat and mix in the cheese, nutmeg, and a small pinch of salt and pepper. Whisk until smooth and set aside. (Your sauce may thicken a bit while you fry your eggs. Too thick? Add a little bit more milk before serving and whisk until smooth.)
Croissant Madame
- Warm the croissants at 350° F for 8 minutes.
- Slice the croissants in half crosswise and place on plates. Spread a little Dijon mustard on the inside of the croissant.
- Add fried eggs and a generous drizzle of mornay sauce to each sandwich. Enjoy the arugula inside the sandwich or alongside with a simple vinaigrette.
Recipe Notes
Don't make the mornay sauce ahead of time, as it doesn't reheat well. Do your best to smooth the sauce at all stages by whisk, and don’t worry too much about a little bit of clumpiness. It will still taste delicious!
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