Recipe: Yummy Croque Madame

Recipe: Yummy Croque Madame Delicious, fresh and tasty.

Croque Madame. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Gradually whisk in milk and add salt, pepper, and nutmeg.

Dip each slice of bread into the melted cheese, coating both sides.

Croque-madame refers to the famous hot ham and cheese sandwich served with an egg on top.

The egg is said the resemble a woman's hat Where does croque-madame come from?

You can have Croque Madame using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Croque Madame

1. You need 4 slice of of white sandwich bread.

2. Prepare 150 grams of sharp cheddar cheese, sliced.

3. You need 8 slice of wafer thin ham.

4. It’s 2 tbsp of butter.

5. You need 2 tbsp of vegetable oil.

6. You need 1 cup of bechamel (white) sauce.

7. You need 2 large of eggs.

8. It’s 1 pinch of salt and black pepper.

What is the difference between a croque-monsieur and madame?

Preheat the broiler with the rack in the top position.

Whisk in flour and cook until lightly golden.

This is a variation of Amanda Hesser's croque-monsieur, a ham and Gruyere sandwich topped with béchamel.

Croque Madame instructions

1. Divide the cheese slices onto the bread, followed by the ham (4 slices on each) and make into two sandwiches.

2. Melt the butter in a large saute pan with 1 tablespoon of the oil, and when bubbling add the sandwiches..

3. Fry both sides until browned, but dont let the butter burn.

4. Heat the other tablespoon of oil in a small saute pan and crack in the eggs. Fry to your liking..

5. Put the sandwiches on plates, smother with bechamel..

6. Top your sandwich with your fried egg, sprinkle with salt and pepper..

Here, we invite you to pop a fried egg on top.

A croque-madame (reportedly named such because the egg resembles a lady's wide-brimmed hat).

A croque monsieur served with a poached or lightly fried egg on top is known as a croque madame (or, in parts of Normandy, as a croque-à-cheval).

Many cooking and recipe sites, such as The New York Times Cooking and Food Network, attribute the name to the egg resembling an old fashioned woman's hat.

Divide cheese and ham evenly among slices, season with salt and pepper, and top with remaining bread slices, butter side up.