My favorite lunch when in Paris is a Croque Madame. Basically this is the French version of a grilled ham and cheese sandwich, called a Croque Monsieur, with a twist. But it is oh-so-much better than our American grilled ham and cheese sandwich!
The Croque Madame is a Croque Monsieur sandwich topped with a fried egg. Picture two slices of toasted buttered bread surrounding ham and gruyere cheese and a little Dijon mustard, covered in a cheesy Bechamel sauce, popped under a grill until the sauce is golden and bubbling, with a fried egg on top. So delicious!
I decided to try this version of the Croque Madame from Rachel Khoo. It is an easy way to experience the French déjeuner.
Croque Madam Muffins
Adapted from The Little Paris Kitchen, 120 Simple but Classic French Recipes
Rachel Khoo, Copyright 2012, Chronicle Books
This recipe uses the bread as a muffin cup to hold the cheese sauce and egg.
Preparation time: 20 minutes, Baking time 15-20 minutes.
Ingredients:
For the cheese sauce -
1 tbsp butter
1 tbsp all purpose flour
3/4 c plus 1 tbsp milk, lukewarm
1/2 tsp Dijon mustard
1/2 tsp nutmeg
1/4 cup grated Gruyere cheese
salt and pepper
Melt the butter over low heat and add the flour and mix till you have a smooth paste. Take off the heat and let cool for 2 minutes, then gradually add the milk, beating constantly. Place the pan over medium heat and add the mustard and nutmeg and gently simmer for 10 minutes, stirring frequently to prevent the sauce from burning on the bottom of the pan. Once the sauce thickens, remove from the heat and add the cheese (reserving a little bit for the garnish). Season to taste with salt and pepper. If sauce is too thick, add a little milk.
For the sandwich -
6 slices of white bread, crusts removed
3 tbsp butter, melted
2 1/2 oz ham cut into cubes of thin strips
6 small eggs
To assemble the sandwiches, preheat oven to 350 degrees. Flatten the slices of bread with a rolling pin, then brush both sides with melted butter. Line a 6 cup muffin tin with the slices of bread, pressing the bread down with a small glass.
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Divide the ham between the muffin cups followed by the eggs (if the eggs seem too big, pour a little of the white away before using).
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Put 2 tbsp of the sauce on top of each egg, then sprinkle with some of the reserved cheese and salt and pepper. Bake for 15-20 minutes depending on how runny you like your eggs. Serve immediately.
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I served the Croque Madames for supper with Two-Way Potato-Leek Soup from yesterdays' blog.
It was a hit with my husband, so that means "Thumbs Up"!
The Croque Madame is a Croque Monsieur sandwich topped with a fried egg. Picture two slices of toasted buttered bread surrounding ham and gruyere cheese and a little Dijon mustard, covered in a cheesy Bechamel sauce, popped under a grill until the sauce is golden and bubbling, with a fried egg on top. So delicious!
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| Croque Madame, frites, salad, and a glass of French red wine. Perfect lunch! |
Croque Madam Muffins
Adapted from The Little Paris Kitchen, 120 Simple but Classic French Recipes
Rachel Khoo, Copyright 2012, Chronicle Books
This recipe uses the bread as a muffin cup to hold the cheese sauce and egg.
Preparation time: 20 minutes, Baking time 15-20 minutes.
Ingredients:
For the cheese sauce -
1 tbsp butter
1 tbsp all purpose flour
3/4 c plus 1 tbsp milk, lukewarm
1/2 tsp Dijon mustard
1/2 tsp nutmeg
1/4 cup grated Gruyere cheese
salt and pepper
Melt the butter over low heat and add the flour and mix till you have a smooth paste. Take off the heat and let cool for 2 minutes, then gradually add the milk, beating constantly. Place the pan over medium heat and add the mustard and nutmeg and gently simmer for 10 minutes, stirring frequently to prevent the sauce from burning on the bottom of the pan. Once the sauce thickens, remove from the heat and add the cheese (reserving a little bit for the garnish). Season to taste with salt and pepper. If sauce is too thick, add a little milk.
For the sandwich -
6 slices of white bread, crusts removed
3 tbsp butter, melted
2 1/2 oz ham cut into cubes of thin strips
6 small eggs
To assemble the sandwiches, preheat oven to 350 degrees. Flatten the slices of bread with a rolling pin, then brush both sides with melted butter. Line a 6 cup muffin tin with the slices of bread, pressing the bread down with a small glass.
Divide the ham between the muffin cups followed by the eggs (if the eggs seem too big, pour a little of the white away before using).
Put 2 tbsp of the sauce on top of each egg, then sprinkle with some of the reserved cheese and salt and pepper. Bake for 15-20 minutes depending on how runny you like your eggs. Serve immediately.
I served the Croque Madames for supper with Two-Way Potato-Leek Soup from yesterdays' blog.
It was a hit with my husband, so that means "Thumbs Up"!
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