Croque madame – baked sandwich with egg Recipe
Croque madame is the sister of the famous French sandwich, but with an elegant twist – a fried egg on top. The French often eat it for a late breakfast or quick bistro lunch, with coffee or a light wine. It’s something between toast, a casserole and a breakfast plate, just in a very French version.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
Ingredients
- toast bread - 4 slice
- ham - 4 slice
- yellow cheese grated - 80 g
- butter - 25 g
- milk - 150 ml
- wheat flour - 10 g
- mustard - 10 g
- egg - 2 piece
- salt
- black pepper freshly ground
- oil - 10 ml
Main Ingredient:
ham
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- In a small saucepan melt 10 g of butter over medium heat. Add the flour and whisk vigorously for about 1 minute until you get a thick, lump‑free paste.
- Gradually pour in the milk, whisking constantly so no lumps form. Cook for 3–5 minutes over medium heat until the sauce thickens to the consistency of heavy cream. Season with a pinch of salt and pepper and mix in the mustard.
- Lightly spread one side of each bread slice with butter (about 15 g for all slices). On two slices, on the unbuttered side, place a tablespoon of sauce, spread it out, add 2 slices of ham each and sprinkle with half of the grated cheese.
- Cover with the remaining slices (buttered side facing out), pressing gently. Spread a thin layer of sauce on top of the sandwiches and sprinkle with the remaining cheese.
- Place the sandwiches on the tray and bake for 8–10 minutes, until the cheese is melted and lightly browned at the edges.
- While the sandwiches are baking, heat the oil with a little butter in a frying pan. Crack in the eggs and fry over medium heat for 3–4 minutes, until the whites are fully set and the yolks remain runny. Season with salt and pepper.
- Remove the sandwiches from the oven, transfer to plates and top each one with a fried egg. Serve immediately, while the cheese is still stretchy and the yolk is runny.
Storage
In fridge:
1 days
Freezing:
No
Jeśli coś zostanie, przechowuj kanapki bez jajka w lodówce, owinięte folią. Podgrzej następnego dnia w piekarniku lub na suchej patelni, jajko sadzone usmaż świeże.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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