Chef's Tip
When making the béchamel sauce, cook the flour and butter together until it smells nutty but hasn't yet browned - this removes the raw flour taste while keeping the sauce white. Add the milk gradually, whisking constantly to prevent lumps, and cook until the sauce coats the back of a spoon for the perfect consistency.
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Prepare strawberry chutney: In a small saucepan, combine strawberries, red onion, vinegar, honey, ginger, and a pinch of salt. Simmer over medium-low heat until thickened, about 15 minutes. Set aside to cool.
- Make béchamel sauce: Melt 2 tablespoons butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, for 2 minutes until mixture smells nutty but hasn't browned.
- Gradually whisk in milk, ensuring no lumps form. Cook, whisking frequently, until sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Remove from heat. Stir in 1/4 teaspoon salt, pepper, and nutmeg. Cover and keep warm.
- Prepare bread: Lightly butter one side of each bread slice. Place butter-side up on baking sheet.
- Spread unbuttered side with Dijon mustard. Layer each slice with ham, then corned beef.
- Spoon béchamel sauce over meat, then sprinkle with Gruyère cheese.
- Bake until cheese is melted and beginning to brown, about 10-12 minutes.
- Meanwhile, fry eggs: Heat remaining butter in a non-stick skillet over medium heat. Crack eggs into pan and cook until whites are set but yolks are still runny, about 3-4 minutes.
- Prepare arugula: Toss arugula with lemon juice, olive oil, and a pinch of salt.
- Assemble: Top each sandwich with a fried egg. Serve with strawberry chutney, dressed arugula, and a cheddar-scallion biscuit on the side.
Plating
Place the open-faced sandwich on a large, warm plate, positioning it slightly off-center. Crown the sandwich with a perfectly fried egg, the bright yellow yolk visible. Spoon a generous tablespoon of vibrant strawberry chutney next to the sandwich. Arrange a small mound of dressed arugula alongside, its bright green providing color contrast. Place the cheddar-scallion biscuit on the plate opposite the sandwich. For a final touch, crack fresh black pepper over the egg and arugula.
Storage & Reheating
This dish is best enjoyed immediately after preparation. The strawberry chutney can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The béchamel sauce can be made up to 1 day ahead, refrigerated, and gently reheated with a splash of milk to restore its consistency. Assemble and bake the sandwiches just before serving.
About This Recipe
This creative take on the classic French croque monsieur transforms the traditional closed sandwich into an impressive open-faced breakfast. The addition of corned beef pays homage to American breakfast traditions, while the strawberry chutney offers a surprising counterpoint to the rich, savory elements. The technique of building and broiling the sandwich creates beautiful layers and textures, from the crisp bread foundation to the gooey cheese topping, with the runny egg yolk providing a luxurious sauce element when broken.