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Salty, cheesy, bubbly and golden brown? Yep, a Croque Madame is pretty much sandwich perfection, so this play on the classic dish with Sweet PotaTOASTS sweet potato toasts from CAULIPOWER is next level!! Topped with a runny egg, brunch (or lunch or dinner) has never looked better. We made a gluten free bechamel sauce by swapping all purpose flour for rice flour and the resulting sauce is decadent, creamy and turns a beautiful golden brown after a few minutes under the broiler. The salty ham adds a punch of flavor while the tangy Dijon mustard keeps the flavors well balanced with the sweet potato base. This sandwich is the best thing since Sweet PotaTOASTS!
Sweet PotaTOASTS are a single ingredient bread replacement with a clean label, not to mention they are the world's first superfood toast! Want to buy some? Sweet PotaTOASTS from CAULIPOWER are now available in the freezer aisle at Walmart! Click HERE to find a store near you.
- 12 Original Sweet PotaTOASTS, cooked according to package directions
- 4 tablespoons unsalted butter, divided
- 2 tablespoons white rice flour
- 1 cup whole milk
- Kosher salt, To Taste
- Black peppercorns, freshly ground, to taste
- Pinch nutmeg
- Pinch cayenne
- 4 ounces gruyere cheese, grated and divided
- 1/ 2 tablespoon Dijon mustard
- 4 slices ham, halved
- 8 eggs
- Thyme, optional, for garnish
In a small, heavy-bottomed saucepan, add 2 tablespoons butter and melt over medium heat. Once melted add the white rice flour and cook, stirring constantly, for about 2 minutes. Slowly whisk in the milk and reduce heat to low. Cook for about 5 minutes, or until thickened. Remove from heat and whisk in salt, pepper, nutmeg and cayenne. Add half the cheese and whisk until smooth.
Preheat the broiler to high. On a sheet pan, lay out Original Sweet PotaTOASTS, then spread a thin layer of Dijon on all of them. Top each with ½ slice of ham then spread cheese sauce over each. Divide remaining cheese on top. Broil for until golden brown and bubbling, 2-3 minutes*.
Meanwhile, add 1 tablespoon of butter to a large skillet. Heat over medium-high heat and add 4 eggs. Cook for about 3 minutes (for a runny egg), spooning the melted butter on top to set the white. Transfer to a plate and repeat with remaining butter and eggs.
Divide toasts between plates, serving 2 for a portion if they are smaller than others. Top each plate with a fried egg. Season with salt and pepper and garnish with fresh thyme before serving.
*Note: Keep a close eye on the sandwiches as they can go from golden brown and perfect to burnt in the blink of an eye!