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My favorite place to eat Croque Madame or Monsieur (the difference being that the Monsieur is a closed sandwich while the Madame is open-faced) is in Café de Flore in St. It’s a very simple, bistro-style café where the great artists and writers of Paris would come to share their thoughts.
Click here to see 11 Open-Faced Sandwiches for Summer.
- 4 slices of sourdough white bread
- 1 tablespoon butter
- 2 slices of cooked ham
- 1 tablespoon Dijon mustard
- 6 tablespoons grated Gruyère
- Sea salt and freshly ground black pepper
Place the sliced bread under a broiler and toast one side. Remove from the broiler and butter the non-toasted side. Place half a slice of ham and a smear of Dijon mustard on each slice of bread. Top with equal amounts of grated Gruyère, then season with salt and pepper. Put back underneath the broiler until the cheese has melted.
Set half of the slices of bread buttered side down in the griddle or cast iron skillet, and cover each with a slice of cheese. Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up. Heat griddle or skillet over medium heat. Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side. Remove sandwiches and place on a plate. Spread a thin layer of mayonnaise on the top of each sandwich, and then place a slice of cheese on top. Put the sandwiches back onto the griddle or skillet then place in oven, cooking until golden brown and cheese is melted, about 5 minutes.
Melt 1 tablespoon butter in skillet over high heat. Cook each egg sunny side up. Turn egg over and cook 3 minutes longer for a soft-cooked egg, or 5 minutes longer for a hard-cooked egg. Repeat with remaining butter and eggs.
Place one fried egg atop each sandwich. Season egg to taste with salt and pepper. Serve sandwich immediately.
The Croque madame is a delicious sandwich, kind of like a grilled cheese, that originated in France. It’s incredibly easy to make and has been a staple in French cafes and around the world since the 1960s.
Here are the main ingredients used in this sandwich:
There are also a few different kinds of cheese you can use as well. I prefer to use a French cheese like Comte, while a lot of other recipes you may find use gruyere. Either works well in this. I also like to add Dijon or whole grain mustard to the sandwich for a nice touch of tang and zest to the Croque madame.
In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.
Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.
Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with one-half teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled. This makes about 2 cups sauce.
Step by step instructions
For Bechamel Sauce:
1 In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook until lightly golden.
2 Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Add a pinch of salt and pepper to taste. Stir into the sauce the nutmeg and half the cheese. Set aside.
Prepare the Sandwich:
3 Preheat the broiler with the rack in the top position.
4 Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham.
5 Put the Bechamel sauce between the 2 bread slices and top with cheese. Close the sandwiches.
6 Melt 2 tablespoons butter in a large skillet over medium heat.
7 Place the 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 1-2 minutes).
9 Meanwhile, melt remaining 1 tbsp butter in the same skillet over medium heat. Fry eggs, sunny side up, for about 2 minutes or until cook.
10 Top sandwiches with fried egg, season with black pepper, and serve immediately.
This croque madame recipe is a classic sandwich, a true cheese-fest for the discerning toastie lover. Many love the eggless version of this dish – the croque monsieur – but what dishes can't be improved with a fried egg on top?
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A croque madame is a very special kind of sandwich. A sandwich to take time over. A sandwich to share.
They don’t make them like this anymore.
There are so many delicious layers to a croque madame. One of these layers might be enough for an everyday sandwich, but this feast just keeps on adding.
It starts with a ham and cheese sandwich – layers of baked French ham, nutty Gruyère cheese and a little Dijon mustard, all extremely tasty. Next, the sandwich is fried in butter until crisp, golden and very melty. But we have not finished yet.
A thick, creamy, milky béchamel, flavoured with yet more Gruyère and perhaps a little Parmesan, is spooned generously on top. This is, of course, sprinkled with yet more cheese, before being grilled until caramelised and bubbly.
Croque Madame Dutch Baby
If we were granted three wishes, we&rsquod ask for world peace, a million dollars and pancakes for every meal. The first two may never happen, but thanks to this savory croque madame Dutch baby, pancakes for dinner is about to become a weekly thing.
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
½ teaspoon freshly ground black pepper
6 tablespoons unsalted butter
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1. Make the Béchamel Sauce: In a medium pot, melt the butter over medium heat. Stir in the flour and cook until it&rsquos lightly golden in color, 2 to 3 minutes.
2. Whisk in the milk and then bring the mixture to a simmer over medium-low heat, stirring constantly. Simmer until the sauce thickens, 2 to 3 minutes. Season with the nutmeg, salt and pepper. Keep warm.
3. Make the Dutch Baby: Preheat the oven to 450°F.
4. In a large bowl, whisk the eggs with the milk, flour, salt and pepper to combine.
5. Heat the butter in a large, oven-safe skillet over medium-high heat. When the butter has melted, swirl it around so the pan is evenly coated.
6. Pour the batter into the prepared pan and immediately transfer the skillet to the oven. Bake until the pancake rises and is very golden at the edges, 20 to 25 minutes.
7. Make the Toppings: Meanwhile (about 10 minutes after putting the Dutch baby in the oven), heat a medium skillet over medium-high heat. Spray with nonstick cooking spray. Crack the eggs into the pan and then reduce the heat to low. Fry until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt, pepper and chives.
8. Once the Dutch baby comes out of the oven, cut it into four even pieces. Top each piece with 2 slices of ham, a fried egg and ¼ cup béchamel sauce. Serve immediately.
Combine both cheeses in a medium bowl, and set aside.
Make Bechamel Sauce. In a small saucepan, heat milk over low heat. In a separate saucepan, melt 2 tablespoons of butter. When the butter begins to foam, add the flour, and whisk until thick. Continue stirring and slowly add the warm milk, whisking until combined. Add the salt, pepper, garlic powder and nutmeg. Continue cooking for another 3 minutes, or until thickened. Remove from the heat and set aside.
On 1 side of each slice of bread, spread 1 tablespoon of softened butter. Place slices butter-side-down on a cutting board. Spread ½ tablespoon of Dijon mustard on each slice of bread. Sprinkle ¼ cup of cheese on 2 slices, and top with ham, another ¼ cup cheese, and remaining slices of bread, mustard side down.
Heat a large skillet over medium high heat. Place sandwiches in the skillet, and cook until bread is golden brown on both sides and the cheese is melted.
Turn on oven broiler, on high. Transfer the sandwiches to a baking sheet. Spread with the Bechamel Sauce on the tops of the sandwiches, and top with the remaining shredded cheese. Place in the oven for about 3-5 minutes, or until the tops are golden brown (watch carefully, as they will cook very quickly)
Remove the sandwiches from the oven, and top each with a sunny-side-up egg and a sprinkle of chives.
Croque Madame Muffins Recipe
There’s nothing like simple French food cooked in a tiny Paris kitchen, which is why we’re loving cooking our way through Rachel Khoo’s aptly named Little Paris Kitchen. Just because the French don’t “do brunch” like we do doesn’t mean a great weekend breakfast can’t get a little fancy. Next up, Croque Madame Muffins.
Croque Monsieur is essentially a toasted cheese and ham sandwich. Put a fried egg on top and you’ve got a Croque Madame (the egg is supposed to resemble a lady’s hat). What makes the difference between a toasted cheese and ham sandwich and a Croque Monsieur is the cheese — in a Croque Monsieur it comes in the form of a creamy cheese sauce. And boy, does this make a difference!
My version of Croque Madame uses the bread as a muffin cup to contain the delicious cheese sauce and egg. Great as a snack, or have it with a green salad and fries, as they serve it in French cafés.
What is a croque madame?
For those of you who do not know what a Croque Madame is a crunchy grilled chicken / ham and cheese sandwich topped with an egg sunny side up. If you’d rather exclude the egg in the recipe, you would basically have a Croque Monsieur.
My version of the recipe has some “American” flare to it… Instead of Gruyere Cheese, I decided that I would use some cheddar cheese. I know, shame on me, but I didn’t have any Gruyere, so I compromised. I made my own version of the recipe, and I have to say, it sure tasted good!