CROQUE MADAME
This is a classic. Belonging to a time of early Café society, bistro-lined boulevards and mentions in Proustian works next to madeleines, the croque monsieur (the madame has an egg on it) is like the grilled cheese sandwich of France. Its name literally means, "Mr. Crunch--or in this case, "Mrs. Crunch," due to the blistered bechamel covering crusty, toasted bread. Typically served with Parisian ham, I adjusted mine a bit with prosciutto to make the most of the crunch factor. Once out of the oven and topped with an egg, it almost takes on the attitude of a savory French toast. This version is already decadent and delicious but if you want to really send this over the top, serve it with homemade French fries and extra bechamel for dipping. And then take a nap.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Combine the 3 1/2 cups milk, parsley, peppercorns, chile flakes, nutmeg, bay leaf and a pinch of salt in a medium saucepan and bring to a simmer.
- Melt 4 tablespoons of the butter in another medium saucepan over medium heat, then add the flour, whisking to combine. Cook, whisking, until the mixture is doughy and smells a bit nutty, about 1 minute. Add the hot milk through a fine-mesh sieve about a half cup at a time, whisking to incorporate with the flour and butter mixture. The resulting bechamel should be smooth and velvety. If it's chunky or too thick, whisk in more milk to thin it out. Remove the bechamel from the heat and stir in half of the cheese.
- Spread the Dijon on the sourdough toasts and transfer to the prepared baking sheet. Top each toast with 3 slices of the prosciutto and the remaining cheese. Spoon about 1/4 cup bechamel onto each toast and bake for 5 minutes. With the toasts still in the oven, switch the oven to broil and bake until the tops are bubbling and lightly browned, about 3 minutes.
- Meanwhile, melt 1/2 tablespoon of the remaining butter in a small nonstick skillet over medium heat and add 1/2 tablespoon of the olive oil. Crack 1 egg into a cup then carefully add to the hot skillet (the cup helps control the egg). Season the egg with salt and pepper then spoon the butter and oil in the skillet over the egg until cooked to your liking. Top 1 toast with the fried egg. Repeat with the remaining eggs and serve immediately.
CROQUE-MADAME
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). -Carolyn Turner, Reno, Nevada
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter., On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted., Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.
Nutrition Facts : Calories 758 calories, Fat 47g fat (24g saturated fat), Cholesterol 344mg cholesterol, Sodium 1691mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 46g protein.
CROQUE MADAME HOT DISH
Croque madame is a classic French sandwich filled with ham and bathed in a warm, cheesy bechamel sauce. Add a fried egg and you've got croque madame. I've made this sandwich endlessly, but never for a group because you can only prepare them one at a time. Then I created this casserole--aka "hot dish," the Midwestern term--of white toast layered with bechamel, ham, and shredded Gruyere and topped with a few runny eggs.
Provided by Justin Chapple
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Generously grease a 9 by 13-inch glass or ceramic baking dish with butter.
- Spread the bread on a large baking sheet and bake for about 10 minutes, until dry and very lightly toasted.
- Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking continuously, until a paste forms and it starts to bubble, about 2 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil and then simmer over medium-low heat until thickened and no floury taste remains, about 7 minutes. Whisk in the mustard and season the sauce with salt and pepper.
- Spread 1/2 cup of the sauce in the prepared baking dish. Arrange half the toast in the baking dish and spread half the remaining sauce on top. Scatter half the ham and cheese on the coated bread. Repeat the layering one more time with the remaining bread, sauce, ham and cheese.
- Bake the hot dish for 15 minutes, until hot and the cheese has melted. One at a time, crack the eggs into a small bowl, then slide them onto the hot dish so that the whites spread a little and the yolks sit in little divots; use the back of a spoon to make divots if the arrangement of your bread doesn't naturally make them. Bake the hot dish for 12 to 15 minutes more, until the egg whites are just set but the yolks are still runny. Serve hot, sprinkled with more salt and pepper.
CROQUE MADAME
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the bechamel sauce: Melt the butter in a small pot. Add the onion and cook over low heat to sweat them. Stir in the flour and cook for 1 to 2 minutes. Slowly stir in the milk and bring to a simmer. Cook until smooth and thickened, 10 to 15 minutes, and then season with salt, pepper and nutmeg, if using.
- For the sandwich: Heat the oven to high broil.
- Build each sandwich as follows: Spread 1 teaspoon of Dijon mustard on a piece of bread; top with 1 slice of Gruyere, 4 ounces ham, another slice of Gruyere and then a piece of bread. Melt half the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove the sandwiches from the pan and place on a rimmed baking sheet.
- Spoon 1/3 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brulee the bechamel.
- Meanwhile, melt the remaining 4 tablespoons butter in the skillet and cook the eggs over-easy. Remove the sandwiches from the broiler and top with the over-easy eggs.
CROQUE MADAME
(A Monsieur, made better!)
Provided by Rachael Ray : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
- Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
- Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.
FRENCH ONION CROQUE MADAME
Steps:
- For the onions: Preheat your oven to 325 degrees F (160 degrees C). Scatter the onions onto a rimmed baking sheet along with the garlic and thyme. Drizzle with the olive oil, brandy and maple syrup. Season with salt and pepper and toss to combine. Cover tightly with foil and transfer to the oven for 2 hours.
- Remove the foil and stir in the vinegar. Return to the oven for 15 to 20 minutes, or until caramelized. Season to taste with more salt and pepper, if needed, and set aside.
- For the sandwiches: Set your broiler to low and line a baking sheet with foil. In a small saucepan, heat the milk over medium-low, until steaming.
- For the mornay sauce, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and cook, whisking, for 1 minute. While whisking, slowly add the milk. Add the salt, pepper, herbes de Provence and freshly grated nutmeg. Bring to a simmer and cook, stirring occasionally, for 1 to 2 minutes, until thickened. Remove the sauce from the heat and whisk in the Parmigiano-Reggiano and 1/4 cup of the Gruyère or Emmental.
- Lay half of the bread out on the prepared baking sheet and spread 1 teaspoon of Dijon over each slice. Top each with two slices of ham, if using, about 3 tablespoons caramelized onions and divide half of the cream sauce over top. Scatter about 2 tablespoons of the grated Gruyère or Emmental over each and sandwich with another piece of bread. Spread the remaining cream sauce over the tops of each sandwich and scatter over the remaining cheese.
- Broil the sandwiches for 4 to 6 minutes, or until golden brown and bubbling.
- Meanwhile, fry the eggs in a little butter over medium-high heat until crisp around the edges, leaving the yolks runny.
- Top the sandwiches with the fried eggs, scattered with a few fresh thyme leaves and season with some extra salt and pepper.
CHILES RELLENOS CROQUE-MADAME
A traditional croque-madame is a heartier version of a croque-monsieur because it's served with an egg on top of the sandwich. Instead of bechamel and Gruyere, this playful version includes pepper jack, chiles and chipotle. -Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter., On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer., Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives, if desired.
Nutrition Facts : Calories 709 calories, Fat 48g fat (23g saturated fat), Cholesterol 308mg cholesterol, Sodium 1529mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.
CROQUE MADAME
Rustle up the sandwich of dreams, complete with melty cheese, ham and a fried egg. Our easy croque madame recipe makes a speedy supper or comforting brunch
Provided by Good Food team
Categories Dinner, Main course, Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat a frying pan on a medium heat and put oven on low. Put the ham and cheese between the bread slices and press to seal, then spread half the butter on the outside of the sandwich on both sides.
- Fry in the pan, pressing down with a fish slice, for 1-2 mins until golden then flip and cook the other side. Keep warm in the oven. Melt remaining butter in the pan and fry egg for 1-2 mins until cooked. Top the croque with the egg and serve with salad.
Nutrition Facts : Calories 783 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 3.54 milligram of sodium
CROQUE MADAME TRAYBAKE
Take a ham and cheese toastie to the next level with this croque madame traybake, ideal for brunch - and you can make the white sauce a day or two ahead of time
Provided by Dan Doherty
Categories Breakfast, Brunch, Supper
Time 40m
Number Of Ingredients 13
Steps:
- To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.
- Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.
- Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.
Nutrition Facts : Calories 871 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 4.8 milligram of sodium
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