Breakfast is my favorite meal of the day.
In fact, I'm perfectly happy eating cereal for dinner on a busy/lazy weeknight.
But if I want to kick dinner up a notch — and still get my breakfast fix — I might make this recipe from Martha Stewart Living magazine.
It's like eating at a French cafe without the pricey plane ticket.
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
Yield: 4 servings
5 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
2/3 cup whole milk
coarse salt and freshly ground pepper
8 slices white Pullman bread or thinly sliced sandwich bread
2 tablespoons Dijon mustard
5 ounces smoked salmon
1/4 cup small dill sprigs, plus more for garnish
2 cups grated Comte cheese
4 large eggs
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.
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.