Best Let Mrs Crunchy Be Your Dinner Date With This Croque Madame Recipes

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CROQUE MADAME



Croque Madame image

Provided by Food Network

Time 30m

Yield 1 serving

Number Of Ingredients 19

1 cup whole milk
8 ounces unsalted butter
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
5 egg yolks
4 cups vegetable oil
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 cloves garlic, minced
Kosher salt, for seasoning
1 tablespoon clarified or drawn butter
2 slices Texas toast
4 slices black forest ham
2 thick slices Gruyere cheese
2 slices tomatoes
1 egg
Sliced scallions, for garnish
Cracked black pepper, for garnish

Steps:

  • For the bechamel sauce: Bring the milk to a simmer. Melt the butter in a medium saucepot, and then whisk in the flour until a smooth white roux forms. Slowly whisk in the milk, and then bring to a boil. Turn off the heat and season with salt and pepper.
  • For the herbed aioli: Whisk the egg yolks until smooth, and then slowly and continuously whisk in the vegetable oil until it's all incorporated and looks like mayonnaise. Stir in the oregano, rosemary, thyme and garlic and season with salt.
  • For assembling the sandwich: Brush the clarified butter on 1 side of each bread slice, and then toast the slices butter side-down until brown on a hot griddle or in a nonstick pan. While the bread is toasting, spread 1 teaspoon of the herbed aioli on the non-buttered side of the bread.
  • Preheat the broiler.
  • Fold the ham slices in half and heat on a griddle or in a nonstick pan, trying to shape the ham so it's the same size as the bread. Top one of the toast slices with the tomatoes, followed by the ham. Sprinkle the cheese on top of the ham, and then broil the cheese side of the sandwich until it starts to bubble and caramelize. Close the sandwich with the other piece of toast.
  • Cook the egg sunny side-up and place on top of the sandwich. Pour 1/3 cup of the bechamel sauce on top and garnish with scallions and fresh cracked black pepper. Eat it.

CROQUE-MADAME



Croque-Madame image

This is a variation of Amanda Hesser's croque-monsieur, a ham and Gruyere sandwich topped with béchamel. Here, we invite you to pop a fried egg on top. Voila! A croque-madame (reportedly named such because the egg resembles a lady's wide-brimmed hat).

Provided by The New York Times

Categories     dinner, lunch, quick, sandwiches, main course

Time 20m

Yield 2 sandwiches

Number Of Ingredients 9

5 tablespoons butter
1 tablespoon flour
2/3 cup milk
Sea salt
Freshly grated nutmeg
4 1/3-inch-thick slices country bread
4 thin slices French ham
2 thin slices Gruyere cheese
2 eggs

Steps:

  • Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
  • Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
  • In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.

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