CROQUE MADAME
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
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
SHEET PAN CROQUE MADAME EGG-IN-A-HOLE
This open-faced French sandwich, smothered with creamy béchamel and topped with gruyere and ham, only gets better when turned into a toad! With an egg in its center, this toad-in-a-hole is all classed up. And best of all, it's easy to make multiples and serve a crowd, when assembly becomes seamless with this sheet pan version.
Provided by norasingley
Categories High In...
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment and spray with nonstick cooking spray.
- Make béchamel: Add butter to a medium saucepan over medium-high heat. When foaming subsides, add flour and whisk to combine. Cook, whisking occasionally, until mixture bubbles and thins out a bit, about 1-2 minutes. Gradually add milk, whisking constantly. Bring mixture to a simmer and cook until thickened, about 2 minutes. Season to taste with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
- Place bread slices on baking sheet. Using a round biscuit cutter that fits within the perimeter of the slice, punch a hole in each piece of bread. Place punched bread along side of slices. Divide half of béchamel sauce among bread slices and holes, spreading to coat. Top bread slices with ham and cheese, being careful not to cover the hole too much!
- Drizzle remaining béchamel over cheese and ham. Crack eggs into the center of each slice, season with salt and pepper, and transfer to oven. Bake until eggs are just cooked through and béchamel is bubbling, about 15 minutes. Remove from oven, top with chives, and serve immediately.
Nutrition Facts : Calories 471.1, Fat 21.7, SaturatedFat 12.2, Cholesterol 76.6, Sodium 917.1, Carbohydrate 41.3, Fiber 1.6, Sugar 1.8, Protein 27.5
CLASSIC CROQUE MADAME
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
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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