Croque Madame

Cooking With Nicolle - Side Dishes - Croque Madame
Cooking With Nicolle - Side Dishes - Croque Madame
Cooking With Nicolle << Side Dishes << Croque Madame
Croque Madame

  • 4 slices brioche from a Pullman loaf
  • 6 ounces thinly sliced ham
  • 2 slices swiss or gruyere cheese
  • 2 eggs
  • 1 cup mornay sauce (recipe follows)
Mornay Sauce
  • 2 1/2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups warmed milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • pinch freshly grated nutmeg (optional)
  • 2 ounces grated cheese, such as Gruyere

Croque Madame
Makes 2
  1. Preheat griddle to medium warm or use a large heavy skillet. Preheat oven to 400 degrees
  2. Use your preheated griddle or skillet to toast the bread and warm the ham.
  3. Assemble the sandwiches with warm ham, sliced cheese and toasted bread.
  4. Allow to brown slightly.
  5. Transfer to an ovenproof serving platter, top with the warm mornay sauce and place into a 400 degree oven to brown slightly, about 5 minutes.
  6. When the sauce has browned slightly, remove from the oven, fry two eggs as you like them and top each of the sandwiches with an egg.

Mornay Sauce
  1. In a medium saucepan melt the butter over medium-high heat.
  2. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute.
  3. Do not allow the roux to brown.
  4. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
  5. Reduce the heat to a simmer and season with the salt, pepper and nutmeg.
  6. Allow to simmer for 2 to 3 minutes.
  7. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  8. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

Cooking With Nicolle << Side Dishes << Croque Madame

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