Southern Belle Croque Madame Recipes

Steps:

• Preheat oven to 400 degrees F.
• Butter 1 side of each bread slice.
• 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 1 fried egg atop each sandwich. Season egg, to taste, with salt and pepper. Serve sandwich immediately.

Steps:

• Preheat oven to 400*F.
• For the bechamel sauce: Melt 2 tablespoons of butter over medium low heat in a small saucepan and whisk in the flour, cooking for 1-2 minutes.
• Whisk the milk into the butter/flour mixture and bring to a bubble, then turn heat to low.
• Season the mixture by adding the salt, pepper, nutmeg, and Dijon mustard.
• Remove from heat when sauce coats the back of a spoon.
• Add ½ cup grated Gruyere and the Parmesan, stirring until incorporated, and set aside.
• To prepare the polenta: Cut into ½ inch slices and pan fry on both sides in 1 tablespoon of olive oil over medium-high heat until crispy & golden brown.
• Place pan-fried polenta slices onto a lightly oiled baking sheet.
• To assemble the "sandwiches": Top half of the polenta slices with a dollup of bechamel sauce, 2 slices of bacon each (folded or torn to fit), and sprinkle with half the remaining Gruyere.
• Top each with another piece of pan-fried polenta.
• Sprinkle with the remaining Gruyere and bake the "sandwiches" for 5 minutes.
• Remove from the oven.
• Using a spatula, top each open-faced sandwich with a fried egg, sunny-side up.
• Slather the tops with the cheese sauce and garnish with chopped herbs if desired.
• Serve hot.

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.

Steps:

• Chop the chocolate into small bits and set aside.
• Mix together the mascarpone and almond extract and set aside.
• Cut the panettone or brioche into 16 equal slices discarding the ends. Remove the crust squaring the slices off as much as possible. Lay 8 slices of brioche out on the work surface. Spread the mascarpone mixture on the slices, then sprinkle over the chocolate bits. Cover with the remaining slices of brioche to create sandwiches. You may wrap the sandwiches up in plastic film and refrigerate for a few hours or proceed with recipe.
• In a mixing bowl, whisk together the eggs, sugar, vanilla, and 1 1/2 cups of the heavy cream. Set aside. Whip the remaining cup of heavy cream into stiff peaks, cover, and refrigerate until ready to use.
• Melt 1 tablespoon of butter in a large nonstick skillet over moderate heat. Dip each sandwich into the egg mixture to saturate the bread allowing any excess to drip back into the bowl. Transfer to the skillet. Dip and add only as many sandwiches as fit into the skillet in 1 layer. Saute gently until the bottom is golden, about 3 minutes. With a spatula turn the sandwiches and continue to saute until the second side is golden and the chocolate in the center has melted. Transfer the sandwiches to a warm platter as they are done. Add more butter to the skillet and continue to dip the sandwiches in the egg mixture and saute them until all the sandwiches are cooked.
• Serve the sandwiches on individual dessert plates and garnish with a dollop of whipped cream and a dusting of confectioners' sugar.

Steps:

• Preheat the broiler.
• Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.
• Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.
• Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.
• Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

Steps:

• Spread butter on the two sides of the slices of bread.
• Put the slice of ham and cheese between the bread, making a sandwich.
• You can either bake or grill the sandwich.
• Top the sandwich with a fried egg and enjoy!

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.