Croque Madame With Poached Eggs Recipes

CROQUE MADAME ON BRIOCHE

Croque Madame on Brioche image

A spin on the traditional French croque monsieur with deli ham, rich smoky cheese, béchamel, and eggs on brioche bread. Typically in France the eggs are fried but I prefer poached eggs topped with chives and smoked paprika. Optionally serve it with sliced plum tomatoes to make it a croque Provençal. This is my sweet angel's favorite dish that I prepare for her.

Provided by Babel Phaedrus

Time 30m

Yield 2

Number Of Ingredients 14

Ingredients

4 tablespoons salted butter, divided
1 tablespoon all-purpose flour
1 cup whole milk
2 teaspoons Dijon mustard
⅛ teaspoon freshly grated nutmeg
salt and ground black pepper to taste
2 teaspoons white vinegar
2 large eggs
2 (1 inch) thick slices brioche bread
2 slices deli ham
2 slices Gruyere cheese
1 teaspoon chopped fresh chives, or to taste
¼ teaspoon smoked paprika
2 slices plum tomato

Steps:

Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

Nutrition Facts : Calories 825.7 calories, Carbohydrate 46.6 g, Cholesterol 377.9 mg, Fat 56.9 g, Fiber 1.5 g, Protein 32.3 g, SaturatedFat 28 g, Sodium 1181 mg, Sugar 12.9 g

CROQUE MADAME WITH POACHED EGGS

Croque Madame with Poached Eggs image

Maple honey ham and Swiss cheese upgrade this take on a classic cafe sandwich. Topped with sliced avocado on an English muffin, it's perfect any time.

Provided by Dietz & Watson

Categories Dietz & Watson

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 English muffin
6 slices avocado
3 slices Dietz & Watson Swiss Cheese
4 slices Dietz & Watson Maple Honey Ham
2 eggs
1 tablespoon white vinegar

Steps:

Cut the top off the English muffin, using the muffin as the base for the Croque Madame.
Place three slices of avocado on each muffin base, then place the Dietz & Watson Swiss Cheese on top. Place the Dietz & Watson Maple Honey Ham on top of that.
Prepare a pot for the eggs. Fill a shallow saucepan with three inches of water and bring it to a simmer.
Crack 1 egg into the saucepan and add distilled white vinegar to the water. Turn down the heat until the bubbles disappear. Use a wooden spoon to make the water swirl, keeping egg at the center of the whirlpool. Cook for 3 minutes and remove with a slotted spoon. The yolk should wiggle, but shouldn't be too loose. Repeat with the second egg.
Place eggs over the ham. Poke eggs a little bit to allow the yolk to run down each muffin.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 23.9 g, Cholesterol 254 mg, Fat 27.3 g, Fiber 6 g, Protein 32.5 g, SaturatedFat 11.1 g, Sodium 708.8 mg, Sugar 4 g

CROQUE MADAME HOT DISH

Croque Madame Hot Dish image

Croque madame is a classic French sandwich filled with ham and bathed in a warm, cheesy bechamel sauce. Add a fried egg and you've got croque madame. I've made this sandwich endlessly, but never for a group because you can only prepare them one at a time. Then I created this casserole--aka "hot dish," the Midwestern term--of white toast layered with bechamel, ham, and shredded Gruyere and topped with a few runny eggs.

Provided by Justin Chapple

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 stick (4 tablespoons) unsalted butter, plus more for greasing
10 slices white country bread, halved
1/4 cup all-purpose flour
3 cups whole milk
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 pound thinly sliced ham, such as Virginia or Black Forest, torn
8 ounces Gruyere cheese, shredded (2 cups)
6 large eggs

Steps:

Preheat the oven to 375 degrees F. Generously grease a 9 by 13-inch glass or ceramic baking dish with butter.
Spread the bread on a large baking sheet and bake for about 10 minutes, until dry and very lightly toasted.
Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking continuously, until a paste forms and it starts to bubble, about 2 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil and then simmer over medium-low heat until thickened and no floury taste remains, about 7 minutes. Whisk in the mustard and season the sauce with salt and pepper.
Spread 1/2 cup of the sauce in the prepared baking dish. Arrange half the toast in the baking dish and spread half the remaining sauce on top. Scatter half the ham and cheese on the coated bread. Repeat the layering one more time with the remaining bread, sauce, ham and cheese.
Bake the hot dish for 15 minutes, until hot and the cheese has melted. One at a time, crack the eggs into a small bowl, then slide them onto the hot dish so that the whites spread a little and the yolks sit in little divots; use the back of a spoon to make divots if the arrangement of your bread doesn't naturally make them. Bake the hot dish for 12 to 15 minutes more, until the egg whites are just set but the yolks are still runny. Serve hot, sprinkled with more salt and pepper.

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