As some of you know I have a slight obsession with cookbooks. It is for the most part under control. Yet some friends seem to think it is appropriate to feed this madness by giving me more cookbooks! This recipe is from one of those cookbooks. My friend and neighbor, Kristie, gave me the book and said: “I am giving you this “egg” cookbook because I want you to make me some of these recipes!” Nothing like a gift with an ulterior motive!
What is a Croque Madame you ask? A Croque Madame is a variation of a traditional French sandwich known as a Croque Monsieur. The original sandwich consists of ham and cheese grilled on a sauté pan with butter inside two pieces of bread; a Croque Madame adds a poached or fried egg and a Bechamel sauce (white sauce)
Here is the cookbook:
1 cup Bechamel sauce (see recipe below)
8 slices white bread (I like country Italian bread)
3 tablespoons butter at room temperature
1 tablespoon Dijon mustard
1/4 pound Gruyere cheese grated
8 thin slices smoked country ham (I like Black Forest Ham)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh Italian flat-leaf parsley (all I had was basil!)
Prepare the Bechamel sauce and keep warm. Lay the bread slices on a work surface and, using 2 tablespoons of the butter in total, butter one side of each slice. Turn 4 slices over and brush them with the mustard.
Heat a large nonstick pan over medium heat. Add 4 slices of the buttered bread without the Dijon, buttered side down in a single layer. Spread each bread slice with a spoonful of the sauce, add enough cheese to cover the sauce and top each with 2 slices of ham. Put one of the remaining bread slices, buttered side up, on each sandwich. Cook until the Gruyere begins to melt and the bread is nicely browned on both sides, turning once, 3-4 minutes total. Press gently on the sandwiches with a spatula (not too much…this is NOT a panini!)
Meanwhile, melt the remaining 1 tablespoon of butter in another large nonstick pan over medium heat. Crack the eggs into the pan and sprinkle them with salt and pepper. Let the eggs cook until the white begins to turn opaque 2-3 minutes. If you prefer you may turn the eggs over and cook until the yolk just begins to set, about 30 seconds.
To serve, place each sandwich on a plate. Top each sandwich with another spoonful (or 2!) of Bechamel sauce and a fried egg. Sprinkle with parsley (or basil) and serve right away.
2 teaspoons butter,, at room temperature
2 tablespoons all-purpose flour
2 teaspoons dry mustard
1 cup milk
Salt and Pepper
Pinch of cayenne pepper (optional)
In a saucepan, melt the butter over medium heat. Add the flour and dry mustard and whisk until well incorporated, about 1 minutes. Reduce the heat to medium-low, add the milk and whisk constantly until the mixture comes to a boil and thickens, 2-3 minutes more. Season the sauce to taste with salt, pepper and cayenne, cover the pan and remove it from the heat. In our case above you will want to keep it on either extremely low heat or in a warm oven.
Printer Friendly: Croque Madame
Peace and Ulterior,
Here is where you can find Jodi Liano’s cookbooks: amazon.com
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