Smoked Salmon Croque Madames Recipes
SMOKED SALMON CROQUE MADAMES
A bistro lunch reimagined for breakfast:Asandwich of dill and smoked salmon istopped with bechamel sauce, Comte cheese, and a fried egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Make the bechamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
- Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with 1/4 cup cheese. Sandwich with remaining bread, buttered side up.
- Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved bechamel sauce on top of each sandwich; sprinkle each with 1/4 cup remaining cheese. Broil until cheese is bubbling and golden brown.
- Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.
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
SMOKED SALMON CROQUE MONSIEUR
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 6
Steps:
- Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.
- Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.
- To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.
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SMOKED SALMON CROQUE MADAMES RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Breakfast/Brunch
- Make bechamel sauce by melting one tablespoon butter in a medium saucepan over medium heat. Whisk in flour until well combined. Gradually whisk in milk and cook, whisking, until mixture comes to the boil and thickens.
- Simmer sauce for about 15 minutes, stirring every few minutes, then remove from heat. Season with salt and pepper.
- Using remaining butter, butter each slice of bread. Take four slices, spread the unbuttered sides with mustard and top with salmon. Scatter dill over salmon. Top each with ¼ cup cheese. Close sandwich with remaining bread, buttered side up.
- Preheat grill. Heat a large non-stick frypan over medium heat. Add sandwiches; cook, turning once, until golden brown, about two minutes each side.
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