Croque Madame with Bourbon-Blueberry Syrup

Instructions

Bourbon-Blueberry Maple Syrup:

1. Combine the blueberries, water, maple syrup and bourbon in a large saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 8-10 minutes or until slightly thickened and berries burst, stirring frequently. Remove from the heat. Stir in vanilla.

Mornay Sauce:

1. Melt butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk. Bring to a boil, whisking constantly. Cook and whisk for 2-3 minutes or until thickened. Reduce heat to low. Gradually whisk in swiss until melted. Remove from the heat. Season with salt and pepper to taste.

Toasted Sandwiches:

1. Heat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
2. Spread 1/4 cup Mornay sauce on four slices of bread. Layer each with 2 ham slices and 1/2 cup Pleasant Ridge Reserve. Spread 1/4 cup sauce on remaining bread. Top Pleasant Ridge Reserve with bread slices, sauce side down. Spread 4 tablespoons butter on the outside of sandwiches.
3. Toast sandwiches on a large, nonstick griddle over medium heat for 1-3 minutes on each side or until bread is golden brown. Place sandwiches on prepared pan. Wipe off the griddle.
4. Spoon remaining sauce over sandwiches. Sprinkle with remaining Pleasant Ridge Reserve. Bake for 6-8 minutes or until cheese is melted. Keep warm.
5. Warm remaining butter on the griddle. Fry eggs as desired. Top sandwiches with eggs. Garnish with pepper and parsley. Serve with syrup.