CROQUE MADAM RECIPE RECIPES

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CROQUE-MADAME RECIPE - NYT COOKING



Croque-Madame Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield 2 sandwiches

Number Of Ingredients 9

5 tablespoons butter
1 tablespoon flour
2/3 cup milk
Sea salt
Freshly grated nutmeg
4 1/3-inch-thick slices country bread
4 thin slices French ham
2 thin slices Gruyere cheese
2 eggs

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.

CROQUE-MADAME RECIPE: HOW TO MAKE IT - TASTE OF HOME



Croque-Madame Recipe: How to Make It - Taste of Home 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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

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, FatContent 47g fat (24g saturated fat), CholesterolContent 344mg cholesterol, SodiumContent 1691mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 46g protein.

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A croque-madame is a variation on the croque-monsieur, a French twist on grilled ham and cheese. Instead of dipping the sandwich in egg before sautéeing in butter (as you would for a croque-monsieur), grill the sandwich first and top with homemade Mornay Sauce, cheese, and sunny-side up egg.
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  • Top sandwiches in skillet with Mornay Sauce and remaining 1/2 cup cheese. Place skillet in oven, and broil 2 to 3 minutes or until golden and bubbly, taking care not to burn. Top with egg, and serve immediately.
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CROQUE MADAME | MARTHA STEWART
This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.
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  • 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.
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CROQUE-MADAME RECIPE | EPICURIOUS
Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.
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Croque Madame from Delish.com is a match made in heaven between a grilled cheese and a ham sandwich, with a perfectly sunny-side-up egg to top it all off.
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  • Preheat oven to 350°. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute. Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes. Remove from heat and stir in Gruyère. Let cool 10 minutes. Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. Top each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons sauce, and sprinkle with remaining Gruyère. Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes. In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg.
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Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.
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