Crocca Signora $25
Serves 2
Alléz Bakery Bread, Prosciutto Cotto, Béchamel, Poached Eggs
1. Preheat the oven to 350°f (175°c). Allow the Crocca Signora to sit at room temperature for 10 minutes.
2. Remove plastic lid. Place the Crocca Signora in the preheated oven and bake for 15 minutes. *aim for a golden-brown on the bottom* carefully remove the Crocca Signora from the oven and flip it to the other side using a spatula. Return to the oven and continue baking for an additional 10 minutes.
3. While the Crocca Signora is baking, prepare the béchamel sauce by heating it in a small saucepan over medium heat. Utilize a whisk to stir the sauce for 5 minutes or until desired temperature.
4. In a separate pot, bring water to a gentle simmer. Submerge the eggs in the simmering water for approximately 30 seconds to reheat them. Utilizing a slotted spoon, remove the eggs from the water.
5. Once the Crocca Signora has completed its baking cycle, carefully remove it from the oven. Ladle the prepared béchamel sauce over the top of each sandwich. Finish by delicately placing the poached eggs atop each sandwich, garnishing with freshly chopped chives.
Chef's Tip: Add freshly cracked black pepper as desired
*Appliances vary. Adjust reheating times as needed