Recipe: Crispy Kale BLT Croque Madame with Smoked Gouda + Avocado

Ingredients

Preheat the oven to 400°F.
Line a baking sheet with foil and place the bacon in a single layer. Bake for 15-20 minutes until crispy, rotating halfway through.
In a large bowl, massage the kale with olive oil, salt, and pepper, then spread on a baking sheet and roast for 10 minutes. Toss and roast for an additional 5 minutes until slightly crispy.
In a small saucepan, melt the butter over medium heat, add flour, and whisk for one minute.
Slowly add the milk while whisking, bring to a simmer, then add nutmeg, salt, and pepper. Cook for 1-2 minutes, then remove from heat and stir in ½ cup of shredded gouda until melted.
Butter the outside of the rye bread slices. Spread 1-2 tablespoons of cheese sauce on the inside of each slice, adding tomatoes on top.
Once the bacon and kale are ready, add half of each to one side of the sandwich and close it.
Preheat the broiler to high and heat a skillet over medium-high heat. Melt a tablespoon of butter and cook the sandwiches for 2 minutes on each side until golden and crisp.
Top each sandwich with the remaining cheese sauce and shredded cheese, then broil for 30 seconds to melt the cheese.
Top with avocado slices and an egg before serving.

Servings

2 sandwiches

Calories

682

Total fat

45g

Total carbohydrates

40g

Total protein

30g

Sodium

800mg

Cholesterol

200mg