Croque-Madame de Pintade à la Béarnaise sur Brioche Croustillante

1.Preheat your oven to 200°C (390°F).

2.In a small saucepan, combine the shallots, white wine vinegar, and water. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain and set aside to cool.

3.In a bowl, whisk together the egg yolks and the cooled shallot reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale, about 5-7 minutes.

4.Gradually add the clarified butter while whisking until the sauce is thick and creamy. Stir in the chopped tarragon and chervil, and season with salt and pepper. Keep warm.

5.In a skillet, melt 50g of unsalted butter over medium heat. Add the brioche slices and toast until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.

6.In the same skillet, add a little more butter if needed and fry the guinea fowl eggs sunny-side up, about 3-4 minutes until the whites are set but the yolks are still runny. Season with salt and pepper.

7.To assemble, spread a thin layer of Dijon mustard on each slice of toasted brioche. Top with grated Gruyère cheese, then place another slice of brioche on top to form a sandwich. Repeat with the remaining slices.

8.Place the assembled sandwiches on a baking sheet and bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.

9.To serve, place each sandwich on a plate, top with a fried guinea fowl egg, and generously drizzle with the warm béarnaise sauce. Garnish with additional tarragon if desired.