Keto Croque Madame with Coconut Béchamel (Dairy-Free)

Ingredients

• 4 slices Keto bread
• 4 slices Cooked ham
• 2 tablespoons Coconut oil
• 2 tablespoons Coconut flour
• 1 cup Unsweetened almond milk
• 2 tablespoons Nutritional yeast
• 2 teaspoons Dijon mustard
• 2 each Eggs
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Make the coconut béchamel: Melt the 2 tablespoons of coconut oil in a medium saucepan over medium heat. Whisk in the 2 tablespoons of coconut flour and cook for 1 minute, stirring constantly. Gradually whisk in the 1 cup of unsweetened almond milk until the mixture is smooth. Bring the sauce to a simmer, stirring constantly, and cook until it has thickened, about 3-5 minutes. Stir in the 2 tablespoons of nutritional yeast, the 1/4 teaspoon of salt, and the 1/8 teaspoon of black pepper.
3. 3Spread the 2 teaspoons of Dijon mustard evenly on one side of each of the 4 slices of keto bread.
4. 4Place 2 slices of the 4 slices of cooked ham on top of the mustard on two of the bread slices. Then, place the other two bread slices on top of the ham, mustard-side down, to create two sandwiches.
5. 5Place the two sandwiches on a baking sheet. Carefully pour the prepared coconut béchamel sauce over the top of each sandwich, ensuring it covers the bread.
6. 6Bake the sandwiches in the preheated oven for 10-15 minutes, or until the tops are golden brown and the béchamel is bubbly.
7. 7While the sandwiches are baking, fry the 2 eggs in a separate skillet over medium heat until the whites are set and the yolks are cooked to your preference.
8. 8Carefully place one fried egg on top of each baked sandwich. Serve immediately.

Substitutions

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