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Croque madame

Croque madame

Croque madame is a croque monsieur but with a fried egg on top. There are several variations of this recipe for which you can find inspiration here as well.

How to proceed:

Grease two slices of bread with butter on both sides, salt and pepper to taste. Place the first slice of bread on a slice of melted cheese, a slice of ham, another slice of melted cheese and on top of the second slice of bread greased with butter. Fry the sandwich in a Teflon pan for 1 minute on each side. Place a fried egg on top. Serve immediately. Great appetite!


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.


How to cook breakfast on a flat top griddle?

Anyone else have fond memories of pancakes for dinner? There is something totally fun about whipping out a griddle and serving up a feast. And that’s exactly what makes cooking breakfast on the flat top griddle a whole lot of fun.

When you have your breakfast items ready to cook, section off the griddle as needed for each item.

I put pancake batter, French toast, etc down the middle, to avoid run off Bacon near the edges so the grease falls into the 360 ​​grease trap Eggs in their own quarter.

The large cook surface allows you to organize your cooking while making sure everything cooks at the same time. No need to worry about pancakes getting cold while you finish up the sausages. One surface and you can cook everything all at once.


Croque madame recipe

This croque madame eschews a traditional b & eacutechamel sauce topping for the simple reason that, given the choice between taking time to cook delicious, creamy spinach and a boring, bland sauce, spinach wins every time. It's a classic food comfort.

Recipe from Solo: The Joy of Cooking for One by Signe Johansen (published by Bluebird, & pound16.99).

Ingredients

  • 100 g baby spinach, washed
  • 1 tsp butter
  • 1 small garlic clove, finely chopped
  • 2 tsp fresh cream
  • 1 pinch nutmeg, to taste
  • 1 pinch sea salt and freshly ground black pepper
  • 3.5 oz baby spinach, washed
  • 1 tsp butter
  • 1 small garlic clove, finely chopped
  • 2 tsp fresh cream
  • 1 pinch nutmeg, to taste
  • 1 pinch sea salt and freshly ground black pepper
  • 3.5 oz baby spinach, washed
  • 1 tsp butter
  • 1 small garlic clove, finely chopped
  • 2 tsp fresh cream
  • 1 pinch nutmeg, to taste
  • 1 pinch sea salt and freshly ground black pepper
  • 1 knob of butter, for frying
  • 2 slices of sourdough bread, country loaf or spelled bread, one slice lightly buttered on one side
  • 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have / like)
  • 1 tsp fresh cream
  • 0.5 tsp Dijon or English mustard
  • 1 egg
  • 1 knob of butter, for frying
  • 2 slices of sourdough bread, country loaf or spelled bread, one slice lightly buttered on one side
  • 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have / like)
  • 1 tsp fresh cream
  • 0.5 tsp Dijon or English mustard
  • 1 egg
  • 1 knob of butter, for frying
  • 2 slices of sourdough bread, country loaf or spelled bread, one slice lightly buttered on one side
  • 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have / like)
  • 1 tsp fresh cream
  • 0.5 tsp Dijon or English mustard
  • 1 egg

Details

  • Cuisine: French
  • Recipe Type: Sandwich
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 1

Step-by-step

  1. Start by making the creamy spinach. Put the spinach leaves in a small saucepan to wilt over a low heat, then place in a sieve and drain away all the excess liquid, pressing it with a spoon.
  2. Heat the butter in the same saucepan over a medium heat until foaming, then add the garlic and cook for 30 seconds, or until it becomes translucent and turns lightly golden.
  3. Stir in the cr & egraveme fra & icircche, then season with a grating or two of nutmeg.
  4. Fold in the drained spinach, season with salt and pepper and set aside.
  5. Melt 2 teaspoons of butter in a frying pan or skillet over a high heat until foaming.
  6. Add the unbuttered slice of bread to the pan and smear the creamy spinach over it, then add about half of the grated cheese.
  7. Top with the buttered slice of bread (butter-side up), then, when the first slice is golden brown and crisp on the bottom, turn the whole thing over carefully and repeat the frying on the other side.
  8. Preheat the grill to medium, place the croque madame on a baking sheet or in a roasting dish, top with more cheese, the cr & egraveme fra & icircche and mustard and grill until bubbling and slightly caramelised.
  9. Fry the egg in some butter in a small skillet or frying pan, place it on the croque madame and eat immediately.

Variation: Add a slice of good-quality ham or smoked salmon with the spinach for extra flavor and protein.

This recipe is from Solo: The Joy of Cooking for One by Signe Johansen (published by Bluebird, & pound16.99). Photography by Patricia Niven.

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Directions

For the Bechamel Sauce

Melt 3 tablespoons butter in a saucepan over moderately low heat.

Then whisk in flour and cook, whisking, for 3 minutes.

Whisk in milk and bring to a boil, whisking constantly.

Reduce heat and simmer for 5 minutes while continuing to whisk.

Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted.

For the Croque Madame

Spread 1 1/2 tablespoons of the bechamel sauce evenly over each of 4 slices of bread.

Then sprinkle evenly with remaining cheese over all.

Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Melt 1 tablespoon butter in a medium-sized nonstick skillet over medium-low heat.

Cook sandwiches, turning over once, until golden brown (About 3 to 4 minutes).

Remove from heat and transfer sandwiches to a lightly oiled baking pan.

Top each sandwich with 1/3 cup bechamel sauce, spreading evenly.

Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes.

Turn off broiler and move sandwiches to a lower rack in the oven to keep warm.

Using the same skillet, heat remaining tablespoon butter over medium heat.

Once melted, crack eggs into skillet and season with salt and pepper.

Fry eggs, covered, until whites are just set and yolks are still runny (about 3 minutes).


Directions

For the Bechamel Sauce

Melt 3 tablespoons butter in a saucepan over moderately low heat.

Then whisk in flour and cook, whisking, for 3 minutes.

Whisk in milk and bring to a boil, whisking constantly.

Reduce heat and simmer for 5 minutes while continuing to whisk.

Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted.

For the Croque Madame

Spread 1 1/2 tablespoons of the bechamel sauce evenly over each of 4 slices of bread.

Then sprinkle evenly with remaining cheese over all.

Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Melt 1 tablespoon butter in a medium-sized nonstick skillet over medium-low heat.

Cook sandwiches, turning over once, until golden brown (About 3 to 4 minutes).

Remove from heat and transfer sandwiches to a lightly oiled baking pan.

Top each sandwich with 1/3 cup bechamel sauce, spreading evenly.

Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes.

Turn off broiler and move sandwiches to a lower rack in the oven to keep warm.

Using the same skillet, heat remaining tablespoon butter over medium heat.

Once melted, crack eggs into skillet and season with salt and pepper.

Fry eggs, covered, until whites are just set and yolks are still runny (about 3 minutes).


Croque Madame Crepes

1. Preheat the broiler. In a blender, puree 1/2 cup milk, 1 cup flour, 1 egg, 2 tbsp. melted butter, the salt, and 1/2 cup water. Let the batter stand at room temperature for 1 hour.

2. In a small saucepan, stir 1 tbsp. melted butter and the remaining 1 tbsp. flour over medium heat. Cook, stirring often, until light golden. Gradually whisk in the remaining 1 cup milk. Cook, stirring often, until thickened, about 6 minutes. Reduce heat to medium-low. Whisk in the mustard, then 1 cup cheese. Cook, stirring often, until the cheese is melted, 1 to 2 minutes. Season the cheese sauce with salt and cayenne. Cover and keep warm.

3. Heat a large skillet over medium. Brush with some melted butter. Pour 1/2 cup batter into the pan and quickly swirl the pan to coat the bottom with batter. Cook until browned at the edges, 1 to 2 minutes. Flip and cook until browned, about 30 seconds. Repeat with the remaining butter and batter for a total of 4 crepes.

4. Arrange the crepes on a work surface. Top each with 3 slices of ham, then 1/3 cup cheese. Fold over the sides of each crepe toward the center. Arrange the crepes on a large baking sheet. Broil until the cheese is melted and the edges are crispy, 2 to 3 minutes.

5. Wipe the skillet clean. Heat the oil over medium. Crack in the remaining 4 eggs. Fry until cooked to your liking, about 3 minutes for set whites and runny yolks.

6. Top each crepe with a fried egg. Drizzle with the cheese sauce. Garnish with chives.


Croque Madame

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.


Croque Madame

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.


A Cheesy Croque Madame Because You Deserve Brunch Any Day of the Week

Sunday brunch isn’t as ubiquitous as it once was. Bubbly mimosas aren’t shepherded from table to table, poached eggs aren’t carved into to let that sunny-yellow yolk run, and afternoon hangovers aren’t warded with aspirin and a 2-hour nap.

But that beloved experience can all be replayed at home (hangover too, if you’d like) thanks to the cookbook, “ Let’s Brunch: 100 Recipes for the Best Meal of the Week , ”By Belinda Smith-Sullivan . Belinda, who’s a chef, food writer, and entrepreneur, has fused all of her favorite brunch recipes (100 total!) Into one book, replete with a little Southern flavor and hospitality.

Let's Brunch: 100 Recipes for the Best Meal of the Week, $ 24.99 on Amazon

Here, Belinda offers both sweet and savory recipes for the famed weekend meal, which, let’s face it, certainly doesn’t have to be relegated to a Saturday or Sunday anymore. Armed with this book, brunch can be celebrated on any day of the week. Belinda divides the book into nine sections — from breads & amp toppings to egg dishes and cocktails — allowing you to pick from a host of sweet and savory recipes, as well as small plates and desserts, on any day you please.

USA Pan Bakeware Half Sheet Pan, $ 19.99 on Amazon

You could roll out flaky biscuits peppered with ramps, or spend the morning eating breakfast macaroni and cheese stuffed with bacon and peppers. There are the more untraditional options that are still equally brunch-worthy as well, like lemon-garlic baked cod and sweet potato medallions with currants and pecans — perfect for the diner who isn’t looking for something so sweet in the morning.

Below you’ll find Belinda’s recipe for a croque madame, a classic French dish that pairs bread (in this case, brioche) with slices of ham, cheese, mustard, and a fried egg. It boasts all the essential ingredients of brunch — bread, eggs, meat, and cheese — and the only thing missing would be a flute of that aforementioned mimosa. Luckily, “Let’s Brunch” has a recipe for that, too.

RECIPE AND PHOTO REPRINTED FROM LET’S BRUNCH BY BELINDA SMITH-SULLIVAN.

Croque Madame Recipe

A croque madame is a hot ham and cheese sandwich topped with a fried egg. Without the egg, it is referred to as croque monsieur. Both of these sandwiches are served warm, dripping with a Gruyère cheese sauce. This sandwich is the perfect choice for a light brunch.


Fry the eggs and finish the croque madame sandwiches

While the sandwiches are broiling, which should last only between three and five minutes, or until the tops get golden and bubbly, heat a skillet over medium heat. Add a bit of additional butter or oil, and crack the eggs individually into the pan and fry. The aim here is to achieve a runny yolk.

Once the sandwiches are finished, remove them from the oven and top each with a fried egg. (And yes, a poached egg would also be great here, but that’s a whole other level of work). Serve the beautiful croque madame sandwiches immediately to the thrill of your brunch companions.