RadioBDC Logo
Seasons (Waiting on You) | Future Islands Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Turkey croque-madames

(Karoline Boehm Goodnick for The Boston Globe)
By Karoline Boehm Goodnick
April 28, 2010
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Serves 4

SAUCE

2 tablespoons butter
2 tablespoons flour
2/3 cup milk
1 ounce Gruyere, grated ( 1/2 cup)
Pinch grated nutmeg
Salt and pepper, to taste
1. In a skillet, bring several inches of hot water to a boil. In a small saucepan over medium-low heat, melt butter. Whisk in flour. Cook, stirring often, for 3 minutes.

2. Slowly whisk in milk. Bring the mixture to a boil. Lower the heat to medium-low and stir in the Gruyere. Season with salt, pepper, and nutmeg. Set the saucepan in the skillet to keep warm.

SANDWICH

3 tablespoons butter, at room temperature
8 slices sandwich bread
4 slices leftover turkey breast
2 ounces Gruyere, grated (1 cup)
Salt and pepper, to taste
4 eggs
1. Turn on the broiler. Have on hand 2 large skillets with ovenproof handles.

2. Lay out 4 slices of bread. Divide the turkey and Gruyere evenly among them. Season lightly with salt and pepper. Cover each with a slice of bread. Lightly butter top sides of the sandwiches. (Use 1 tablespoon now and 1 tablespoon later on the other side.)

3. Over medium heat, heat the skillets. Place 2 sandwiches, buttered sides down, in each skillet. Cook for 4 minutes or until golden on the bottom, pressing the tops lightly with a metal spatula. Butter the tops. Flip the sandwiches to cook the other side, pressing lightly, or until the undersides are golden.

4. Remove the sauce from the water; wipe the bottom. Spoon sauce over each sandwich, dividing it evenly. Place the skillets under the broiler and cook for 1 to 2 minutes or until the sauce is browned in spots and bubbling. Set aside in a warm place.

5. In a large nonstick skillet over medium heat, melt the remaining 1 tablespoon of butter. Crack the eggs, one at a time, into a bowl, then tip them into the skillet. Cook 3 minutes, or until the whites are set but the yolks are still runny. If you prefer a firmer yolk, cook for 1 minute more. Sprinkle with salt and pepper.

6. Using a wide metal spatula, slide 1 egg on top of each sandwich.

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Related

More recipes