Prosciutto Croque Madame Sandwiches

🥘 Ingredients

• chives
  ½ oz
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• dijon mustard
  2.667 tbsp
• eggs
  4 unit
• gouda cheese
  8 slice
• lemon
  2 unit
• mixed greens
  4 oz
• olive oil
  4 tbsp
• parmesan cheese
  6 tbsp
• pepper
• prosciutto
  4 oz
• salt
• shallot
  2 unit
• sourdough bread
  8 slice
• sugar
  2 tsp

🍳 Cookware

• small bowl
• baking sheet
• medium pan
• small bowl
• small bowl
• medium bowl

1. 

   1

   Adjust oven rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Peel and thinly slice shallot . Quarter lemon . Finely chop chives .

   shallot: 2 unit, lemon: 2 unit, chives: ½ oz
2. 

   2

   In a small bowl , combine cream sauce base and half the dijon mustard . Season with pepper . Arrange half the sourdough bread on one side of a baking sheet . Spread with a thin layer of mustard cream sauce, then top with prosciutto , gouda cheese , and another drizzle of mustard cream sauce. Arrange remaining bread on empty side of sheet; spread with a thin layer of mustard cream sauce. Bake on middle rack until bread is golden, cheese begins to melt, and prosciutto is lightly browned, ⏱️ 8 minutes . (For 4 servings, use two baking sheets; bake bread with prosciutto and gouda on top rack and bread with sauce on middle rack.)

   cream sauce base: 8 oz, dijon mustard: 2.667 tbsp, pepper, sourdough bread: 8 slice, prosciutto: 4 oz, gouda cheese: 8 slice
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a medium pan over medium heat. (TIP: Depending on the size of your pan, you may need to work in batches.) Once hot, crack eggs into pan and cover. Fry eggs until whites are set, ⏱️ 2 minutes (they’ll finish cooking later). Season with salt and pepper .

   cooking oil: 1 tsp, eggs: 4 unit, salt, pepper
4. 

   4

   While eggs cook, in a second small bowl , combine shallot, juice from two lemon wedges, sugar , 1 tsp water, salt, and pepper. (For 4 servings, use juice from four lemon wedges, 2 tsp sugar, and 2 tsp water.) Cover bowl with plastic wrap and microwave for ⏱️ 1 minute . Reserve 2 TBSP pickling liquid (4 TBSP for 4), then drain. In a third small bowl , whisk together reserved pickling liquid, remaining mustard, and olive oil . Season with salt and pepper to taste.

   sugar: 2 tsp, olive oil: 4 tbsp
5. 

   5

   Once bread has toasted 6-8 minutes, remove sheet from oven. Carefully top bread with prosciutto and gouda with toasted bread, sauce sides down, to create sandwiches. Top with half the parmesan cheese , fried eggs, and a drizzle of remaining mustard cream sauce. Sprinkle with remaining Parmesan. Heat broiler to high. Return to oven until cheese melts and eggs are cooked to preference, ⏱️ 3 minutes .

   parmesan cheese: 6 tbsp
6. 

   6

   In a medium bowl , toss mixed greens and pickled shallot with dressing. Divide sandwiches between plates. Garnish with chives. Serve salad and remaining lemon wedges on the side.

   mixed greens: 4 oz