Join us at one of our cafes this month to celebrate Egg Festival. Each cafe will be offering specials the week of April 11th-17th that feature eggs, from Madras Eggs and Bitter Melon Curry with Saffron Rice at BAM to Avocado Toast with a Poached Farm Egg at Chelsea Piers CT.
For those of you who cannot make it to one of the cafés for Egg Festival, try your hand at Mae Mae Café's Croque Madame recipe below and still revel in the taste and health benefits of the glorious egg!
by Mae Mae Café's Chef Joel
6 oz Butter, unsalted, divided
2 Tbsp Flour
1 cup Milk, whole
1 Bay leaf
1/2 tsp Salt, kosher, plus more for seasoning
1/4 cup Parmesan, grated
8 slices Sourdough bread, thick
8-12 slices Ham, about 3/4 lb
12 oz Gruyère cheese, grated, divided
Make the béchamel sauce: In a small saucepan, melt 1 oz butter over medium heat. Whisk in flour and cook, stirring constantly, 2 to 3 minutes, without browning. Add milk and bay leaf and cook, stir, until the mixture thickens like a soup, 10 to 12 minutes. Remove bay leaf and stir in Parmesan. Transfer to a bowl to cool.
Top each slice of bread with 2 to 3 slices of ham. Mix together half of the Gruyère cheese and the béchamel sauce. Taste for seasoning. Spread a little of the mixture on top of the ham and top each with another slice of bread.
Heat a large cast iron skillet and, when hot, add half of the remaining butter. Brown on each side for 2 minutes each. Transfer to a baking sheet and repeat with the remaining butter on sandwiches. Spread the remaining béchamel on top of the sandwiches and top with the other half of the Gruyère cheese.
Crack 4 eggs into a skillet, leaving a little room between each. While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and pepper and top each sandwich with a fried egg. Serve immediately.