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Candied bacon and arugula croque madame with a broken yolk on a plate

Candied Bacon + Arugula Croque Madame

Sip + Sanity | Linda Feller
Candied Bacon + Arugula Croque Madame is a must for your next weekend brunch date. This classic bistro sandwich has a surprise twist that elevates its comfort food status to WOW!
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Prep time.10 minutes
Cook time.45 minutes
Total time.55 minutes
Course.Breakfast, Sandwich
Cuisine.French
Number of servings.2 sandwiches
Calories per serving.1106 kcal

Equipment

Ingredients

Candied Bacon

  • 4 slices bacon
  • 4 teaspoon brown sugar
  • fresh cracked black pepper, optional

Mornay Sauce

  • 1 tablespoon salted butter, or unsalted
  • 1 tablespoon all-purpose flour
  • ½ cup milk
  • dash nutmeg
  • 2 teaspoon fresh thyme, leaves only, plus more for garnish
  • ¼ cup gruyere cheese, shredded
  • fresh cracked black pepper

Sandwiches

  • 4 slices brioche bread
  • 4 teaspoon dijon mustard
  • 1 cup gruyere cheese, shredded, divided
  • 1 cup arugula
  • 1 tablespoon salted butter

Eggs

  • ½ tablespoon salted butter
  • 2 large eggs

Instructions

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper then set a wire rack on top of that. Place the bacon on the wire rack, and sprinkle each slice with 1 teaspoon of brown sugar. If using, crack some black pepper over each (I highly recommend it). Bake for 25 to 30 minutes. Remove from the oven, then transfer the bacon from the wire rack to a clean sheet of parchment before it has a chance to stick. Leave the oven on.
  • Meanwhile, make the mornay sauce. Melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Next, whisk in the milk, nutmeg + thyme and continue stirring until the sauce is smooth and creamy and begins to thicken (this takes about a minute). Take the saucepan off the heat and stir in the 1/4 cup of grated gruyere until completely melted. Set aside; it will thicken more as it cools.
  • Before assembling the sandwiches, set aside 1/4 cup of the 1 cup of gruyere (this will be sprinkled on top when you bake). Set out two slices of brioche. Spread each slice with 1 teaspoon of dijon mustard. Place two slices of bacon on each piece of bread, then half the arugula and half the remaining shredded gruyere. Spread 1 teaspoon of dijon and 1 tablespoon of the mornay sauce on each of the remaining slices of bread, and place on top of the sandwiches.
  • Melt 1 tablespoon of butter in a non-stick skillet. Add the sandwiches and toast on one side. Carefully flip them over and toast on the other side. Transfer them to a sheet pan. Divide the remaining mornay sauce over the tops of each sandwich and sprinkle with the 1/4 cup of gruyere you set aside earlier. Bake until the sauce and cheese is gooey and melted, about 15 to 18 minutes. (Optional, but you can also broil them for a minute or two at the end.)
  • Wipe out the skillet with a paper towel. Melt the remaining tablespoon of butter over medium heat. Crack two eggs into the skillet and fry them until the whites are set. (I find it helpful to cover the skillet for a minute or two at the beginning to help the whites set without overcooking the yolks.)
  • Transfer the sandwiches to plates, top each with an egg, then season with kosher salt and black pepper. Garnish with additional thyme if you like.

Video

Nutrition

Calories: 1106kcal | Carbohydrates: 48g | Protein: 48g | Fat: 81g | Saturated Fat: 42g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 468mg | Sodium: 1527mg | Potassium: 388mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2505IU | Vitamin C: 5mg | Calcium: 1016mg | Iron: 3mg
Keywords.cheese, oven, pork, stove top
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