If you’ve been dreaming of a sandwich that’s indulgently rich and layered with flavor, then the Cluck Madame with Bechamel and Sunny Side Up Eggs Recipe is about to become your new obsession. This dish takes the classic croque madame spirit, elevating it with tender roasted turkey, a luscious Swiss cheese melty center, and the crowning glory of perfectly cooked sunny side up eggs. Coupled with a creamy, velvety béchamel sauce, every bite feels like a warm hug on a plate—comfort food with a gourmet twist that’s perfect for brunch, lunch, or any time you want to treat yourself.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each element plays a crucial role in building the flavors and textures that make this dish truly special. From the sharp tang of Dijon mustard to the creamy Swiss cheese, these ingredients come together effortlessly to deliver mouthwatering results.
- Butter: The base for our béchamel and for toasting the sandwich to golden perfection.
- Whole Milk (1 cup): Provides richness and helps create that silky smooth béchamel sauce.
- Salt (to taste): Enhances and balances the flavors throughout the sandwich and sauce.
- Swiss Cheese (shredded): Melts beautifully, adding a nutty and creamy depth.
- 8 slices thick sourdough or French bread: A sturdy, flavorful foundation for stacking all the delicious fillings.
- Dijon mustard: Adds a sharp, tangy bite that cuts through the richness.
- 4 eggs: Cooked sunny side up to top the sandwich with a luscious, runny yolk.
- Black pepper (to taste): A touch of spice that wakes up the palate.
- 2 tablespoons flour: The thickening agent that transforms butter and milk into a creamy béchamel.
How to Make Cluck Madame with Bechamel and Sunny Side Up Eggs Recipe
Step 1: Make the Béchamel Sauce
Start by melting butter over medium heat in a skillet. Once it’s bubbling and golden, whisk in the flour and cook for about 30 seconds until you’ve created a smooth, blonde paste. This step is key for a sauce that’s silky and lump-free, so keep the whisk moving!
Step 2: Gradually Add Milk
Pour in the milk a quarter cup at a time while whisking vigorously. It’s normal for clumps to form at first; don’t panic! Keep whisking and adding more milk until the sauce smooths out into a creamy dream. Bring it to a boil, reduce the heat, and let it simmer for 1-2 minutes until it thickens perfectly.
Step 3: Season the Sauce
Sprinkle in a handful of shredded Swiss cheese, a pinch of nutmeg, and salt to taste. Keep stirring until the cheese completely melts, resulting in a velvety, luscious topping for your sandwiches. Set the béchamel aside while you prepare everything else.
Step 4: Build the Sandwiches
Spread a teaspoon of Dijon mustard on one side of each slice of bread. Layer on shredded Swiss cheese and generous slices of oven-roasted turkey before topping with more cheese. Seal the masterpiece with the remaining bread slices, mustard side down.
Step 5: Toast the Sandwiches
Butter both sides of each sandwich generously, then toast them in a preheated non-stick skillet over medium-high heat. Toast until golden and crisp, then flip to repeat on the other side. Once toasted, transfer the sandwiches to a foil-lined baking sheet for the next step.
Step 6: Add Béchamel and Broil
Pour the warm, creamy béchamel sauce evenly over the top of each sandwich, soaking them in that irresistible cheesy goodness. Place them under a high broiler for about 3 minutes—watch closely as the sauce bubbles and develops a glorious golden crust.
Step 7: Cook the Sunny Side Up Eggs
While the sandwiches finish broiling, crack four eggs into a hot non-stick skillet, seasoning each with salt and black pepper. Cook sunny side up until the whites are set but the yolks remain deliciously runny. Gently place one egg atop each sandwich and get ready to indulge.
How to Serve Cluck Madame with Bechamel and Sunny Side Up Eggs Recipe
Garnishes
Freshly ground black pepper and a light sprinkle of chopped parsley make excellent finishing touches. They provide a burst of color and a hint of freshness that balances the rich, creamy elements beautifully.
Side Dishes
This Cluck Madame pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette or a side of roasted potatoes for an extra comforting meal. If you want a lighter contrast, some pickled vegetables or a handful of baby arugula tossed with olive oil is perfect.
Creative Ways to Present
For a brunch spread that impresses, serve the sandwiches open-faced with the eggs and béchamel on display. Drizzle a little hot sauce or add microgreens on top for a modern, restaurant-worthy touch. Alternatively, cut the sandwiches into smaller squares and serve as party finger food with toothpicks for easy handling.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cluck Madame with Bechamel and Sunny Side Up Eggs Recipe, wrap them tightly in foil or plastic wrap and refrigerate. The sandwich components hold up well for up to two days, but the egg is best consumed fresh.
Freezing
Freezing is a bit tricky due to the béchamel and eggs. You can freeze the sandwiches before adding the béchamel and eggs by wrapping them tightly. When ready to eat, thaw overnight and prepare the sauce and eggs fresh for the best texture and taste.
Reheating
Reheat leftovers gently in an oven at 350°F for about 10 minutes to keep the crust crisp. Avoid microwaving as it can make the bread soggy and the béchamel separate. Reheat the eggs separately or fry new ones for serving.
FAQs
Can I use a different cheese instead of Swiss?
Absolutely! Gruyère or Emmental are fantastic substitutes that melt well and offer a similarly nutty flavor. Just avoid cheeses that don’t melt smoothly.
What type of bread works best?
A thick slice of sourdough or French bread holds up wonderfully under the weight of all the fillings and the béchamel sauce. Avoid very soft breads that might get soggy quickly.
Is there a vegetarian option?
You can swap the roasted turkey for grilled vegetables like mushrooms or eggplant and still enjoy the creamy and cheesy goodness of this recipe.
Can I make the béchamel sauce ahead of time?
Yes, you can prepare the béchamel a few hours in advance and reheat gently while whisking to restore its smoothness before assembling the sandwiches.
What if I prefer my eggs cooked differently?
Feel free to cook them over easy or even poached if you prefer. The key is to have a runny yolk that adds a rich finishing layer to your Cluck Madame.
Final Thoughts
There is something undeniably comforting about the Cluck Madame with Bechamel and Sunny Side Up Eggs Recipe that makes it a no-fail crowd-pleaser. Whether you’re hosting brunch or seeking a cozy meal to savor, this dish brings warmth, flavor, and a touch of elegance to your table. Give it a try—you’ll never look at sandwiches the same way again!
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Cluck Madame with Bechamel and Sunny Side Up Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Baking
- Cuisine: French-inspired
Description
Cluck Madame is an indulgent, savory sandwich featuring layers of oven-roasted turkey and Swiss cheese on thick sourdough or French bread, topped with a creamy béchamel sauce and finished with a perfectly cooked sunny side up egg. This elevated take on a classic croque madame delivers rich, comforting flavors with a lovely balance of textures.
Ingredients
Béchamel Sauce
- Butter
- 1 cup Whole Milk
- Salt to Taste
- Shredded Swiss Cheese
- Pinch of Nutmeg
- 2 tbsp Flour
Sandwich
- 8 slices thick sourdough or French bread
- Dijon mustard, 1 teaspoon per slice (approx.)
- Shredded Swiss Cheese
- Layers of oven-roasted turkey (quantity to preference, approx. 8 oz total)
- Butter for toasting
Eggs
- 4 eggs
- Salt and Black Pepper to Taste
Instructions
- Make béchamel sauce: Melt butter over medium heat in a skillet. Once bubbling, add the flour and whisk constantly for about 30 seconds until a blonde paste forms. Gradually add the milk a quarter cup at a time while whisking; clumps will initially form but continue whisking and adding milk until smooth. Bring mixture to a boil, then reduce to a simmer and cook for 1-2 minutes until thickened and creamy but not stretchy.
- Add cheese and seasoning: Sprinkle a handful of shredded Swiss cheese, a pinch of nutmeg, and salt to taste into the béchamel. Stir gently and set the sauce aside to keep warm.
- Assemble sandwiches: Spread about a teaspoon of Dijon mustard on one side of each bread slice. Top with shredded Swiss cheese, then add layers of oven-roasted turkey, followed by more shredded Swiss cheese. Cover with the remaining bread slices to form sandwiches.
- Butter and toast sandwiches: Butter the top and bottom of each sandwich generously. Toast each sandwich in a non-stick skillet over medium-high heat until golden brown on one side, then flip to toast the other side. Once toasted, place sandwiches on a foil-lined baking sheet.
- Add béchamel and broil: Pour the warm béchamel sauce slowly over the top of each sandwich, covering the top slice completely. Place the baking sheet under the broiler on high heat for 3 minutes until bubbly and slightly browned.
- Cook eggs: In a clean non-stick skillet over medium-high heat, crack the eggs and season with salt and black pepper. Cook until the whites are set but the yolks remain sunny side up.
- Serve: Remove the sandwiches from the broiler, top each with a sunny side up egg, and serve immediately while hot and melty.
Notes
- Use thick slices of sourdough or French bread for best results ensuring the sandwich holds up under the béchamel.
- The béchamel sauce should be creamy and thick but not stretchy; add milk slowly while whisking to avoid lumps.
- Adjust the amount of turkey according to your taste preference.
- Broiling is quick; watch closely to avoid burning the béchamel topping.
- For a nuttier flavor, sprinkle a pinch of nutmeg into the béchamel as directed.
- Serve the sandwich immediately after adding the egg for optimal taste and texture.
