CROQUE MADAME
(A Monsieur, made better!)
Provided by Rachael Ray : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 11
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
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
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
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
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.
CROQUE MADAME
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
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 TRAYBAKE
Take a ham and cheese toastie to the next level with this croque madame traybake, ideal for brunch - and you can make the white sauce a day or two ahead of time
Provided by Dan Doherty
Categories Breakfast, Brunch, Supper
Time 40m
Number Of Ingredients 13
Steps:
- To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.
- Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.
- Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.
Nutrition Facts : Calories 871 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 4.8 milligram of sodium
CROQUE MADAME SANDWICH
Provided by Alex Guarnaschelli
Time 30m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Preheat the broiler.
- Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
- Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.
- Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.
- Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.
CROQUE MADAME
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Assemble the sandwiches on a baking sheet by spreading 6 slices of bread with a scant amount of Dijon mustard. (If you like more Dijon flavor, add more; I like it to be subtle.) Top with the desired amount of ham and sprinkle with about a tablespoon of cheese. Top with the remaining bread slices.
- In a medium saucepan, heat the butter over medium heat until melted. Stir in the flour, creating a roux, and cook for about 4 minutes. Whisk in the milk and stir until it thickens enough to coat the back of a spoon. Add the nutmeg and 1 cup of Gruyere, and season with salt and pepper. Pour the mixture over the sandwiches. Top the sandwiches with equal amounts of the remaining cheese.
- Bake for 8 minutes. Turn on the broiler and broil until the sandwiches are golden brown and the cheese is bubbly, about 2 minutes (watch closely!). Top each sandwich with a fried egg 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
CROQUE MADAME
Rustle up the sandwich of dreams, complete with melty cheese, ham and a fried egg. Our easy croque madame recipe makes a speedy supper or comforting brunch
Provided by Good Food team
Categories Dinner, Main course, Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat a frying pan on a medium heat and put oven on low. Put the ham and cheese between the bread slices and press to seal, then spread half the butter on the outside of the sandwich on both sides.
- Fry in the pan, pressing down with a fish slice, for 1-2 mins until golden then flip and cook the other side. Keep warm in the oven. Melt remaining butter in the pan and fry egg for 1-2 mins until cooked. Top the croque with the egg and serve with salad.
Nutrition Facts : Calories 783 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 3.54 milligram of sodium
CROQUE-MADAME
This is a variation of Amanda Hesser's croque-monsieur, a ham and Gruyere sandwich topped with béchamel. Here, we invite you to pop a fried egg on top. Voila! A croque-madame (reportedly named such because the egg resembles a lady's wide-brimmed hat).
Provided by The New York Times
Categories dinner, lunch, quick, sandwiches, main course
Time 20m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
- Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
- In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.
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