Jacquess Croque Madame Recipes

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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

(A Monsieur, made better!)

Provided by Rachael Ray : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand

Steps:

  • Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
  • Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
  • Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

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

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



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.

CROQUE-MADAME



Croque-Madame image

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). -Carolyn Turner, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 pound thinly sliced Gruyere cheese, divided
16 slices sourdough bread
1-1/2 pounds thinly sliced deli ham
1/2 cup butter, softened
4 to 6 tablespoons mayonnaise
EGGS:
2 tablespoons butter
8 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter., On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted., Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.

Nutrition Facts : Calories 758 calories, Fat 47g fat (24g saturated fat), Cholesterol 344mg cholesterol, Sodium 1691mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 46g protein.

JACQUES'S CROQUE MADAME



Jacques's Croque Madame image

Provided by Julia Child

Categories     Sandwich     Cheese     Chicken     Poultry     Appetizer     Bake     Kid-Friendly     Dinner     Lunch     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Yield: 1 sandwich

Number Of Ingredients 8

2 slices home-style white bread
1 Tablespoons soft butter, or more if needed
2 or more slices Swiss cheese (such as Gruyère or Emmentaler) about 1/8 inch thick (enough to cover both bread slices)
several slices cooked chicken, about 1/8 inch thick (enough to cover one bread slice)
1 teaspoon chopped fresh chives
dashes of Tabasco sauce (optional)
Special Equipment
A cookie sheet or shallow-rimmed baking sheet, large enough to hold all the sandwiches at once

Steps:

  • Preheat the oven to 400°F.
  • Spread a thin layer of soft butter on one side only of both bread slices, then cover the buttered sides neatly with a layer of cheese. Arrange a layer of chicken on one bread slice and sprinkle on the chives and a few dashes of Tabasco, if you like. Flip the other piece of bread over on top (cheese inside, of course), press together, and spread more butter on the outsides of the sandwich, coating the slices evenly. Lay the assembled sandwich in the baking dish and prepare others the same way.
  • Bake the sandwiches for 10 minutes or so, until the bottom sides are crisp and golden. Flip them over and bake for about 5 minutes more, until the second sides are also well toasted.
  • Serve hot. For appetizer portions, trim off the crusts and cut each sandwich diagonally into 4 small triangles.

CLAIRE'S CROQUE MADAME



Claire's Croque Madame image

Provided by Claire Robinson

Time 20m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk* (See Cook's Note)
Salt
Pinch grated cayenne
3/4 cup grated Gruyere cheese
6 super thin slices black forest ham
2 croissants, sliced in half and lightly toasted in oven
2 large farm fresh eggs
2 tablespoons water
2 teaspoons Dijon mustard
Chopped parsley leaves or chives, for garnish

Steps:

  • Sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside. Preheat oven to 400 degrees F. On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy. Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve.

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