Food & Cooking Recipes Breakfast & Brunch Recipes Turkey-Pastrami Croque-Madame Casserole Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on October 1, 2020 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 30 mins Total Time: 40 mins Servings: 4 Sunny-side-up eggs shine atop this cheesy casserole recipe inspired by the classic French sandwich. We used turkey pastrami, but you can of course go traditional and sub in ham. Ingredients 1 loaf ciabatta (1 pound), split horizontally 4 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 2 cups whole milk 1 tablespoon Dijon mustard 6 ounces Gruyere, shredded (1 ¾ cups) Kosher salt and freshly ground pepper 8 ounces sliced turkey pastrami 4 large eggs Chopped fresh chives, for serving (optional) Directions Preheat oven to 450 degrees. Trim ends of bread so it fits in a 9-by-13-inch baking dish, then toast directly on oven rack until crisp, 8 to 10 minutes. Melt 3 tablespoons butter in a saucepan over medium-high heat. Add flour; cook, whisking, until golden, 2 minutes. Whisk in milk. Boil, still whisking, until thickened, 2 minutes. Remove from heat. Whisk in Dijon, 1 cup cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread 3/4 cup cheese sauce evenly in bottom of dish. Nestle bread into sauce, cut-side up. Top with pastrami and remaining cheese sauce. Sprinkle with remaining 3/4 cup cheese. Bake until bubbly and browned in places, 15 to 18 minutes. Fry eggs in remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until whites are set but yolks are still runny, 2 to 3 minutes. Top toasts with eggs; sprinkle with chives and serve. Originally appeared: Martha Stewart Living, December 2018 Rate It PRINT