Croque Norvegien with Classic California White Sturgeon Caviar
Time: 60 minutes
This mature sibling to the Croque Monsieur will be your brunch go-to. The addition of cold smoked salmon and caviar elevates a savory classic.
INGREDIENTS
Yield: 4 servings
- 8 ea ½ inch thick brioche slices
- 4 ea farm fresh eggs
- 8 oz Smoked Salmon
- 4 ea slices gruyere cheese
- 2 C béchamel sauce
- 1 tbsp fresh chopped dill
- 2 ea sliced scallions
- 125 g Classic California White Sturgeon Caviar
- Béchamel Sauce Ingredients:
- 3 tbsp butter
- 3 tbsp flour
- 2 C whole milk
- 1 ea shallot
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 ea bay leaf
- 5 sprigs of fresh dill
PREPARATION
Step 1
Prepare Béchamel Sauce
Step 2
Warm milk in a saucepan to scald with sliced shallot, dill sprigs, bay leaf, and black pepper.
Step 3
In a separate saucepan, melt butter over medium heat, add flour, and cook for 3 minutes, stirring with a spatula or a wooden spoon. Strain milk and add ½ C at a time, stirring constantly.
Step 4
Continue to cook, often stirring until the sauce comes to a boil and becomes thick. Season with kosher salt. Reserve warm.
Step 5
Prepare Croque Norvegien
Step 6
Preheat an oven to 350 F degrees.
Step 7
On a baking sheet lined with parchment, spread 2 tbsp. of bechamel on top of each slice of brioche to each edge.
Step 8
On four of the slices, top with smoked salmon.
Step 9
Top the other four with gruyere.
Step 10
Then, place the four with gruyere over the top of the four with the smoked salmon to form sandwiches.
Step 11
Bake in the oven until the cheese has melted.
Step 12
Heat a large nonstick pan over medium heat.
Step 13
Spread with 2 tbsp. Butter and cook the 4 whole eggs sunny side up.
Step 14
Top each sandwich with one egg, sliced scallions, chopped dill, and caviar.
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