Croque Madame

Croque Madame
Croque Monsieur (without the egg)

Hit your breakfast up a notch with this all-time classic breakfast set. Croque Madame looks so glamourous however, it is not all that hard to cook. We are also making our own Bechamel sauce which has been considered to be one of the mother sauces of French cuisine. Hence, you can use it for any other recipes. The difference between Croque Madame and Monsieur is that Monsieur has no runny egg on top. You can also mix and match your sides. My husband and I love red beans and hash browns so we are sticking to that. Get your gears on and let’s cook!

20 mins | Serves 2

Homemade Bechamel Sauce:

  • 2tbl butter
  • 2tbl plain flour
  • 1 cup warm milk
  • salt and pepper
  • 1tsp garlic powder

Step 1: Heat a small pot. Add in the bechamel ingredients above. Whisk well. Medium heat until it thickens. Put it aside.

  • 4 slices wholegrain/country breadloaf
  • 8 slices gruyere cheese
  • 8 slices chicken/turkey ham
  • dijon mustard for spreading

Step 2: Spread dijon mustard over all the bread slices.

Step 3: Add slices of gruyere cheese. Add ham on top. Add slices of gruyere cheese again. Cover that with the top slice of bread. Butter both sides and pan fry until lightly crisp.

  • butter for grilling
  • 200g shredded parmesan cheese

Step 4: Remove from pan. On one side, add bechamel sauce and the shredded cheese.

Step 5: Place it in broiler/ halogen oven (toaster also can, as long as it is heating it up from the top) for 2 mins or until the cheese turns slightly brown.

Step 6: On a separate pan, fry a normal runny/over easy egg.

Step 7: Place the egg on top of the bechamel side. Serve with your preferred side dishes and while still hot. Enjoy the runny egg yolk streaming down you Croque Madame as you cut it open.

__________________________________________________________________________________________________

Ingredients List:

  • 2tbl butter
  • 2tbl plain flour
  • 1 cup warm milk
  • salt and pepper
  • 1tsp garlic powder
  • 4 slices wholegrain/country breadloaf
  • 8 slices gruyere cheese
  • 8 slices chicken/turkey ham
  • dijon mustard for spreading
  • 2 eggs
  • butter for grilling
  • 200g shredded parmesan cheese

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