- 1 thick slice white pullman’s loaf
- 2 tbsp butter
- Splash of grape seed oil
- 3 thick slices, cooked double smoked bacon or pork belly
- 1 thick slices triple crème brie
- 1 whole, hen’s egg
- ½ finely chopped shallot
- 1 cup chardonnay white wine
- 2 cup 35% cream
- 2 whole, medium diced heirloom tomatoes
- ¼ thinly sliced red onion
- 5 large, sweet basil leaves
- Pinch of sea salt
- Pinch of ground black pepper
- Splash of white balsamic vinegar
Add 1 tbsp of butter and grapeseed oil into a frying pan and heat over medium to high heat. Once the butter is melted add the white bread and brown on both sides. Once golden remove from the pan and place on a baking tray lined with parchment paper.
Layer the bacon followed by the one slice of brie on the toasted bread and then warm in the oven. Just enough to soften the brie. In a small pot add the remaining butter and the finely chopped shallots. Sauté without browning for one minute, then add the white wine. Simmer the wine until it has almost evaporated.
Then add in the cream and simmer until it reduces and thickens to a sauce consistence. In a mixing bowl combine the diced tomato, red onion, basil leaves, a pinch of sea salt & ground black pepper and a splash of white balsamic vinegar. Lastly, fry the hen’s egg in a nonstick pan over medium heat to ensure not to brown the whites but just gentle cook whites through.
Keeping the yolk runny. Plate the melted croque monsieur, drizzle with the white wine cream sauce. Garnished with the heirloom tomato salad, topped with the fried egg and serve.
***with the fried egg is a Croque Madame, without it is a Croque Monsieur ***
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