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Crispy Kale BLT Croque Madame with Smoked Gouda + Avocado

I mean there is a fried egg, bacon and a whole ton of gouda cheese involved. Heck yes. Plus, it is pretty easy and one epic lunch or dinner. Like on a crisp fall afternoon or a night when you just want something easy and cozy. Yup, this is that sandwich!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Sandwiches
Cuisine: American
Keyword: bacon, BLT, gouda, kale
Servings: 2 sandwiches
Calories: 1025kcal
Author: halfbakedharvest

Ingredients

  • 1/2 tablespoon butter
  • 1/2 tablespoon flour
  • 1/2 cup milk I used 2%
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/2 cup smoked gouda cheese shredded
  • 8 slices bacon
  • 1/2 cup grape tomatoes halved or quartered
  • 1/2 bunch kale chopped
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup smoked gouda cheese shredded
  • 2 eggs cooked to your liking
  • 1 tablespoon butter
  • 4 slices rye bread
  • 1/2 an avocado sliced

Instructions

  • Preheat the evon to 400 degrees.
  • Line a baking sheet with foil and place the bacon in a single layer on the foil. Bake in the oven for 15- 20 minutes or until crispy, rotating the pan half way through. At the same time cook the kale. Place kale in a large bowl and massage with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5 minutes more, until slightly crispy but not golden.
  • While those cook start the roux. In a small sauce pan melt the butter over medium heat. Add the flour and whisk for one minutes. Slowly add in the milk, whisking constantly. Bring to a simmer and add the nutmeg, salt and pepper, Cook 1 or 2 minutes and then remove from the heat and add 1/2 cup of the shredded gouda cheese. Stir until melted and smooth.
  • Butter the outside of 4 slices of rye bread. One the inside of all 4 slices of bread spread 1-2 tablespoons of the cheese sauce, leaving about 2 tablespoons for topping each sandwich. Add the tomatoes on top of the cheese sauce.
  • When the kale and bacon are ready remove from the oven and add half of both the bacon and kale to one side of each sandwich. Sandwich the halves together.
  • Preheat the broiler to high.
  • Heat a medium size skillet over medium high heat. Melt a tablespoon of butter and place both sandwiches in the skillet, cook for 2 minutes per side or until golden and crisp. Remove from the skillet and top each sandwich with the remaining cheese sauce and shredded cheese. Place on a baking sheet and broil for 30 seconds to melt the cheese. (This is when I cooked my eggs)
  • Remove from the oven and top with 2-3 slices of avocado and an egg. EAT!

Nutrition

Calories: 1025kcal | Carbohydrates: 46g | Protein: 50g | Fat: 93g | Saturated Fat: 39g | Cholesterol: 363mg | Sodium: 1670mg | Potassium: 943mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2995IU | Vitamin C: 27.2mg | Calcium: 861mg | Iron: 3.8mg