croque madame

Piled high with ham, melted Gruyère, creamy béchamel, and topped with a fried egg, the French bistro classic croque-madame is an indulgent meal fit for breakfast, lunch, or dinner.

Croque Madame With Fried Egg

tbsp butter

tbsp flour

milk

thyme

tbsp dijon mustard, whole grain

nutmeg

tsp kosher salt

white bread (like Texas Toast)

tbsp butter, softened

deli ham

Gruyère cheese, grated

olive oil

Fred Meyer Cage Free eggs

chives,

micro greens, optional

black pepper

Croque Madame with Fried Egg

To make the béchamel sauce, melt the butter in a sauté pan set over medium heat until foamy

Sprinkle the flour over the top of the butter and cook, stirring constantly for about 1 minute

The mixture will clump together and bubble

Gradually add the milk, whisking until mixture is smooth

Add the thyme to the pan, and continue whisking until the sauce thickens, about 4 minutes

Remove from heat, Set aside.Heat oven to 375° F.Butter just 1 side of the 8 bread slices with 1 tablespoon of butter each

Place four of the bread slices butter side down on a baking sheet

Place 3 folded slices of ham on each slice of bread and cover each sandwich with 1/4 cup grated cheese

Top with the remaining slices of bread butter side up.Toast sandwiches in the oven for 6 minutes until slightly golden and cheese is melted.Remove baking sheet from oven and pour the béchamel sauce evenly over all four sandwiches

Top each sandwich with ¼ cup grated cheese each

Place under broiler until cheese is bubble and beginning to brown

About 3-4 minutes.In a small medium saucepan, set over medium-heat the olive oil or butter (if using) until hot and bubbly

Slowly cook the eggs, until the whites are completely set and yolks begin to thicken but are not yet firm

Top with chives, microgreens and freshly cracked black pepper

La salade de riz, c'est LA recette idéale pour partir en pique-nique ! Très facile à faire, il sera tout aussi simple de la glisser dans un tupperware pour l'emporter partout avec vous. Une idée parfaite à garder en tête quand vous manquez d'inspiration pour vos déjeuners à apporter au travail.
En plus de ça, cette recette est aussi anti-gaspillage. Un reste de riz traîne dans le frigo ? Après y avoir ajouté quelques crudités et morceaux de jambon/thon, il ne vous manquera plus que la vinaigrette maison pour finaliser le tout ;-)

Salade de riz (facile et rapide)

200 gr de riz blanc

oignon rouge

tomates

gr de cornichons

280 gr de maïs

140 gr de thon

c. à soupe de mayonnaise

c. à soupe de vinaigre de vin rouge

c. à soupe d'huile

poivre

Faites cuire le riz 12 minutes dans de l'eau bouillante salée, puis laissez refroidir (ou passez sous de l'eau froide.). Ajoutez-y l'oignon émincé et les tomates coupées en morceaux.

Ajoutez les cornichons coupés, le maïs et le thon émietté.

La sauce : Mélangez tous les ingrédients ensemble afin d'avoir une sauce bien homogène.

Ajoutez-la à la salade de riz et mélangez bien.

Et voilà, votre salade de riz est prête !

https://player.vimeo.com/external/263110659.sd.mp4?s=b825883366aa9b24595102d09787f192c7d2fb06&profile_id=164

How to make Salade de riz (facile et rapide)

<p>This croissant croque madame is a spin on the delicious French classic! Enjoy it with a cup of coffee for the ideal brunch!</p>

Croissant Croque Madame with Béchamel Sauce

croissants

Whole grain mustard

(180 g) gruyere cheese, grated

ham,

eggs

Chives, chopped

tbsp (35 g) salted butter

(40 g) all-purpose flour, spooned and leveled

(500 ml) whole milk

tsp black pepper

tsp salt

In a small saucepan over medium heat, melt the butter. Once melted, add the flour and whisk until it reaches a thick paste.

Gradually add the milk 1/2 cup (125 ml) at a time, whisking out any lumps. Continue to add the milk, whisking until everything is combined. Let simmer for 5-10 minutes or until it thickens. 

Mix in the nutmeg, pepper, and salt. Set aside.*

For the Béchamel Sauce:

Line a baking sheet with parchment paper and turn on your oven&#8217;s broiler.

Cut the croissants in half and spread a thin layer of whole grain mustard on the inside of the top half.

Place each croissant cut side up on the baking sheet and spread 1/2 cup (45 g) of gruyere over both halves of each croissant.

Place 2 slices of ham on the bottom side of each croissant then put everything under the broiler just until the cheese is melted. This should take only a few minutes, but be sure to keep an eye on it so it doesn&#8217;t burn. Remove from the broiler and begin cooking the eggs.

Crack the eggs into a nonstick pan over medium heat. Cook for about 3 minutes or until the white has set.* Remove from the pan and place on the bottom half of the croissant.

Close the sandwich with the top half of the croissant and pour over the béchamel sauce. Top with chives and serve immediately.

For the Croissant Croque Madame:

Simple and elegant Croque Madame recipe made with ham, gruyere, parmesan cheese, a layer of béchamel sauce, and topped with a fried egg. It&#39;s the most sophisticated ham and cheese sandwich around.

Croque Madame

unsalted butter ((½ of a stick))

all-purpose flour

salt and black pepper

dijon mustard

white sandwich bread

ham (, about 8 slices)

Gruyere cheese (,

parmesan cheese

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is slightly thickened. Season with a little bit of salt and pepper.

Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches. Sauce can be made up to 1 week in advance, stored in the refrigerator.

Make Béchamel Sauce:

Preheat oven to 425° F. Line a baking tray with parchment paper and set aside.

Spread each bread slice with a thin layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.

Top bread with a piece of ham and a sprinkle of freshly grated gruyere and parmesan cheese. Top with another bread slice, béchamel side up, then sprinkle with remaining gruyere and parmesan cheese.

Bake for 5-6 minutes, until cheese is melted, then turn the oven to broil and toast until the cheese on top is lightly golden, 2-4 minutes.

While sandwiches bake, heat a large skillet over medium-high heat. Grease the pan with butter or non-stick cooking spray and crack eggs into hot pan (you may need to do this in batches, depending on size of skillet). Reduce heat to medium and cook for several minutes, until desired doneness. Place an egg on top of each hot sandwich.

Assemble Sandwiches:

The Croque Madame worked well. It did heve "crunchy bites". I enjoyed it very much. Next time, I will add some hot Bechamel on the side or the toast. A delight along with my sliced oranges and iced coffee.

These are amazing and my boyfriend says they are his new favorite! Will definitely be making again. Thanks!

https://content.jwplatform.com/videos/CkNgjU5N.mp4

Simple and elegant Croque Madame recipe made with ham, gruyere, parmesan cheese, a layer of béchamel sauce, and topped with a fried egg. It's the most sophisticated ham and cheese sandwich around.

Top 4 croque madame recipes from across the web

The most viewed croque madame recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Croque Madame With Fried Egg

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Top 4 croque madame recipes from across the web

The most viewed croque madame recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Croque Madame With Fried Egg

Salade de riz (facile et rapide)

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The most viewed croque madame recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine