Classic Croque Madame Recipe Recipe Cards

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CROQUE MADAME



Croque Madame image

This recipe is a favorite in my family! I take a French class and I bring these little sandwiches to the French meeting. This typical French delectable is always on the menu in little French cafes.

Provided by Jennifer James

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 15m

Yield 1

Number Of Ingredients 5

1 tablespoon butter
1 cup shredded Cheddar cheese
2 thick slices white bread
2 slices ham
1 egg

Steps:

  • Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
  • Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
  • Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.

Nutrition Facts : Calories 888.8 calories, Carbohydrate 32.5 g, Cholesterol 361.4 mg, Fat 64.2 g, Fiber 1.4 g, Protein 45.3 g, SaturatedFat 38.4 g, Sodium 1417 mg, Sugar 3.7 g

CROQUE MADAME



Croque Madame image

This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 sandwiches

Number Of Ingredients 11

5 tablespoons unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
Pinch of freshly grated nutmeg
1 cup grated Gruyere cheese
4 slices white bread
2 teaspoons Dijon mustard
3 ounces best-quality deli ham, thinly sliced
2 large eggs
Ground pepper to taste

Steps:

  • Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
  • Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.
  • Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly, about 2 minutes. Meanwhile, melt remaining butter in the same skillet over high heat. Fry eggs, sunny side up, for about 2 minutes. Top sandwiches with fried egg, season with black pepper, and serve immediately.

CLASSIC CROQUE MADAME



CLASSIC CROQUE MADAME image

This popular sandwich is packed with flavor! It's a great recipe to make for lunch but also for dinner. VIDEO https://youtu.be/uJu9yjU-h5Q

Provided by CLUBFOODY

Categories     Lunch/Snacks

Time 25m

Yield 2 sandwiches

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons unbleached all-purpose flour
3/4 cup milk (or as needed)
1 small pinch sea salt, ground
2 cups gruyere cheese, grated (and divided)
3 tablespoons milk
1/16 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt, ground (divided)
1/4 teaspoon black pepper (divided)
4 slices bread (such as French bread or Brioche)
2 tablespoons Dijon mustard (or as needed)
6 slices ham
1 tablespoon butter
2 large eggs, room temperature

Steps:

  • BÉCHAMEL SAUCE:.
  • In a small saucepan over medium heat, add butter. When melted, add flour and whisk for a few minutes to cook out the raw taste.
  • Add 2 tablespoons cold milk, and whisk constantly until the mixture gets thick. Add 1 tablespoons cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy but not too thin so it's spreadable.
  • Transfer the sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin formation and chill for at least 20 minutes.
  • SANDWICHES:.
  • Preheat oven to 400ºF/200ºC and cover a baking sheet with foil; set aside.
  • In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir until cheese has absorbed the milk and set aside.
  • Spread a thin layer of chilled béchamel on two slices. Spread Dijon mustard on the other two. Place 3 slices of ham on the sauce before spreading on half of the cheese mixture. Cover with the other two slices, mustard side down and then press gently.
  • Spread the remaining béchamel sauce on top of those 2 slices. Add the remaining cheese and place the sandwiches on the prepared baking sheet.
  • Transfer to the preheated oven and bake until golden, about 10 to 12 minutes.
  • About 5 minutes before time is up, melt butter in a skillet over medium heat. When melted and it starts sizzling, crack the eggs; season with salt and pepper.
  • After 2 minutes when the whites are almost set, cover and cook for just 30 seconds.
  • Place one cooked egg on each sandwich and serve immediately with a salad.

Nutrition Facts : Calories 910.4, Fat 63.5, SaturatedFat 36, Cholesterol 366.6, Sodium 1358.6, Carbohydrate 37.2, Fiber 1.9, Sugar 2.9, Protein 47.6

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