Simple Weeknight Meals: Croque Madame and Roasted Tomatoes

Todd ColemanCroque Madame (Ham and Cheese With Fried Egg)
The croque monsieur, the classic French ham and cheese sandwich covered in cheesy béchamel, becomes a madame when a fried egg is placed on top. The dish works well for breakfast, lunch, or dinner!
SERVES 6

INGREDIENTS
3 tbsp. unsalted butter
3 tbsp. flour
2 cups milk
12 oz. Gruyère, grated
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste Freshly grated nutmeg, to taste
12¾"-thick slices pain de mie or Pullman bread, toasted
6 tbsp. Dijon mustard
12 thin slices baked ham
2 tbsp. canola oil
6 eggs

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INSTRUCTIONS
1. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6-8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.

2. Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2 slices ham and remaining Gruyère. Broil until cheese begins to melt, 1-2 minutes. Top with remaining bread slices, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3-4 minutes.

3. Meanwhile, heat oil in a 12″ nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot.

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Todd Coleman Roasted Tomatoes
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a versatile side dish.
SERVES 6

INGREDIENTS
6 medium tomatoes
6 cloves garlic, unpeeled and lightly crushed
5 sprigs fresh thyme
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

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INSTRUCTIONS
1. Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.

2. Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.

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