Regular Ol' Eggs, All Dressed Up!

This classic French open-faced sandwich is even better with American ingredients. La Quercia, a cured meat house in Iowa, is making world-class smoked hams and Mountain View Farm in Virginia is making Swiss cheese as good as the Swiss. Ask around at your local farmer's market about who is making great artisan products near you!This recipe was featured on the Egg Episode of The Farm with Ian Knauer on Public Television and CreateTV.

Croque Madame

Serves 4For the cheese sauce:3 tablespoons unsalted butter3 tablespoons all-purpose flour2 cups whole milkKosher salt and freshly ground black pepper2 cups grated Gruyere-style cheeseFor the Croque Madame:2 tablespoons unsalted butter4 large eggsKosher salt and freshly ground black pepper4 thick slices briochePreheat the oven to 350°F.Melt the butter in a medium heavy saucepan over medium high heat. Whisk in the flour and cook, whisking, 2 minutes. Whisk in the milk and a large pinch of salt and stir until it comes to a boil. Boil the sauce until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted. Season the sauce with salt and pepper to taste and reserve.Make the Croque Madame: Melt the butter in a large heavy skillet over medium high heat until hot. Crack the eggs into the skillet and sprinkle with a pinch of salt and pepper. Cook until the bottoms of the whites are set, then transfer the skillet to the oven and cook until the whites are just cooked through, about 2 minutes.Place a slice of brioche on each of 4 serving plates, then top each with some of the cheese sauce. Place some prosciutto over the sauce then place an an egg over top. Top with some more cheese sauce and garnish with micro greens. Serve.