• 61 Ratings

A bistro lunch reimagined for breakfast:Asandwich of dill and smoked salmon istopped with bechamel sauce, Comte cheese, and a fried egg.

Martha Stewart Living, June 2006

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.

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  • Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.

  • Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.

  • Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

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Reviews

61 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 28
  • 2 star values: 12
  • 1 star values: 4
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