Ingredients for Rachael Ray's Deviled Ham Croque Madame
- Deli Ham
- Dijon Mustard
- Tabasco Sauce
- Sweet Paprika
- Fresh Parsley
- Onions
- Black Pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Whole Milk
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon freshly grated nutmeg
- Thick Bread
- 16 asparagus spears, trimmed
- Gruyere Cheese
- Extra Large Eggs
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How to Make Rachael Ray's Deviled Ham Croque Madame
- Preheat oven to 375°F (190°C).
- In a food processor, combine the chopped ham, Dijon mustard, Tabasco sauce, smoked paprika, parsley, grated onion, and freshly ground black pepper. Process until finely chopped and well combined.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Season with salt and nutmeg. Continue whisking until the sauce thickens to coat the back of a spoon.
- Arrange bread slices on a baking sheet. Spread the deviled ham mixture evenly over the bread.
- Top each slice with 4 asparagus spears.
- Pour the bechamel sauce over the asparagus, then sprinkle with Gruyere cheese.
- Bake for 10-12 minutes, or until golden brown and bubbly.
- While the sandwiches are baking, cook the eggs to your liking (sunny-side up or over easy recommended).
- Top each baked sandwich with a cooked egg.
- Serve immediately with cornichons and extra Dijon mustard.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
30g
Fat
99g
Carbs
9g
