Croque Madame

Essentially a croque monsieur topped with a sunny side up - this recipe a treasure trove of textures and flavours.

Serves 2 | Time Required: 30 mins

INGREDIENTS

FOR THE MORNAY SAUCE
1 tbsp Le Beurre Bordier Butter Semi Sel 2.8%
2/3 cup Hokkaido Fresh Milk
1/4 tsp Pinch salt
1/4 tsp Freshly ground black pepper
1 tbsp all-purpose flour
1/4 c shredded Gruyère

 

FOR THE CROQUE MONSIEUR
4 slices thick brioche

2 tbsp Le Beurre Bordier Butter Semi Sel 2.8%, softened
2 tsp Wholegrain Mustard
6 thin slices Wicks Manor English Sliced Ham
1/2 cup Mornay sauce (above)
1 cup shredded Gruyère, divided
    

FOR THE EGGS
1 tbsp Le Beurre Bordier Butter Semi Sel 2.8%
2 large eggs
Salt, for sprinkling
Freshly ground black pepper

METHOD
  1. Preheat oven to 176°C.
  2. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute. Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes. Remove from heat and stir in Gruyère. Let cool 10 minutes.
  3. Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. Top each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons sauce, and sprinkle with remaining Gruyère.
  4. Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes.
  5. In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg.

Recipe and Image Credit: Delish

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