Croque Madame with Asparagus & Miso Butter Radishes
Tanya Bates
Tanya Bates
Recipe - Coal Harbour
Croque Madame with Asparagus & Miso Butter Radishes
Prep Time15 Minutes
0Cook Time20 Minutes
Ingredients
1 bundle of asparagus (12 spears roughly) washed and ends removed
1 tbsp of olive oil
2 bunches of radishes, greens removed and halved
2 tbsp of white miso paste
2 tbsp of butter
Croque Madame
4 tbsp of butter
4 tbsp of flour
1 ½ cups of whole milk
⅛ tsp of ground nutmeg
1 tbsp of Western Family Stout & Stone Ground Mustard
1 ½ cups shredded gruyere cheese
12 pieces of prosciutto or sliced ham
8 slices of fresh sourdough bread
Extra butter & mustard for spreading 4 eggs
Directions
- Preheat the oven to 350°C. Mix together the miso and the butter and add to a small roasting dish with olive oil and prepped radishes. Mix together so the radishes are coated in miso butter and olive oil and bake for roughly 20 minutes until tender.
- On a baking sheet lined with parchment paper, add asparagus spears and drizzle with olive oil and season with salt and pepper. Place in the oven to bake for the last 10 minutes. Asparagus should be tender and still vibrant green, but not over-cooked!
- While the vegetables are roasting, add butter to a small pot on medium-low until butter is fully melted then add flour and using a whisk, stir until a light brown paste has formed. Add milk and stir continuously until the sauce has thickened. Turn heat to low and add ground nutmeg, salt and a tbsp of the ground mustard and stir to combine. Remove from heat.
- Butter one side of each slice of sourdough and turn over, spread stone ground mustard on the other side and layer on 2-3 pieces of prosciutto or ham (how many slices you need may vary depending on the size of your bread slices, or ham, I needed 3). Spread over roughly 2 tbsp of sauce over the ham and sprinkle over gruyere between 4 of the slices of bread to form 4 sandwiches.
- In a large oven-proof pan, cook the sandwiches (like grilled cheese) on the first side for roughly 4 minutes or until golden brown. Flip the sandwiches over and spread another tbsp of sauce and another sprinkle of gruyere.
- Your roasted vegetables should be finished cooking and out of the oven now. Place the pan with your sandwiches into the oven and allow to bake for 5-8 minutes until the cheese is fully melted, then broil on high for 3 minutes being careful not to burn! Remove from the oven and plate.
- In a small non-stick pan, fry eggs sunny side up, cooking yolk to desired style, I prefer mine runny which takes about 3 minutes.
- Add the egg to the top of the sandwich on the plate and serve along with asparagus and radishes or allow guests/family to serve themselves
15 minutes
Prep Time
20 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Asparagus - Fresh - Bunch, 465 Gram
$6.14 avg/ea$1.32/100g
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$13.49$2.70/100ml
Radishes - Red, Bunch, 1 Each
$2.99
Not Available
Western Family - Salted Creamery Butter, 454 Gram
$6.69$1.47/100g
Not Available
Western Family - Salted Creamery Butter, 454 Gram
$6.69$1.47/100g
Robin Hood - All Purpose Flour, Original, 1 Kilogram
$6.29$0.63/100g
Dairyland - Milk Homogenized 3.25% M.F., 4 Litre
$6.79$0.17/100ml
Mccormick - Nutmeg Ground, 37 Gram
$7.89$21.32/100g
Not Available
Le Gruyere - Swiss Cheese, 200 Gram
$15.58 avg/ea$7.79/100g
San Daniele - Prosciutto Sliced, 100 Gram
$8.19$8.19/100g
Not Available
Not Available
Directions
- Preheat the oven to 350°C. Mix together the miso and the butter and add to a small roasting dish with olive oil and prepped radishes. Mix together so the radishes are coated in miso butter and olive oil and bake for roughly 20 minutes until tender.
- On a baking sheet lined with parchment paper, add asparagus spears and drizzle with olive oil and season with salt and pepper. Place in the oven to bake for the last 10 minutes. Asparagus should be tender and still vibrant green, but not over-cooked!
- While the vegetables are roasting, add butter to a small pot on medium-low until butter is fully melted then add flour and using a whisk, stir until a light brown paste has formed. Add milk and stir continuously until the sauce has thickened. Turn heat to low and add ground nutmeg, salt and a tbsp of the ground mustard and stir to combine. Remove from heat.
- Butter one side of each slice of sourdough and turn over, spread stone ground mustard on the other side and layer on 2-3 pieces of prosciutto or ham (how many slices you need may vary depending on the size of your bread slices, or ham, I needed 3). Spread over roughly 2 tbsp of sauce over the ham and sprinkle over gruyere between 4 of the slices of bread to form 4 sandwiches.
- In a large oven-proof pan, cook the sandwiches (like grilled cheese) on the first side for roughly 4 minutes or until golden brown. Flip the sandwiches over and spread another tbsp of sauce and another sprinkle of gruyere.
- Your roasted vegetables should be finished cooking and out of the oven now. Place the pan with your sandwiches into the oven and allow to bake for 5-8 minutes until the cheese is fully melted, then broil on high for 3 minutes being careful not to burn! Remove from the oven and plate.
- In a small non-stick pan, fry eggs sunny side up, cooking yolk to desired style, I prefer mine runny which takes about 3 minutes.
- Add the egg to the top of the sandwich on the plate and serve along with asparagus and radishes or allow guests/family to serve themselves