Food & Cooking Recipes Breakfast & Brunch Recipes Turkey-Pastrami Croque-Madame Casserole Be the first to rate & review! By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. 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. Cook Mode (Keep screen awake) 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