Cooking Classics: Croque Madame

Cooking Classics

The Technique

Croque Madame

The difference between a Croque Monsieur & a Croque Madame can be identifiable by the addition of a sunny-side up egg on the latter. Be sure to reference photos that illustrate the proper way to construct or prepare them. When choosing accompaniments for this French classic, look no further than Quiche Lorraine & Lyonnaise Salad. They compliment the sandwich beautifully. Learn how to make this irresistible recipe ideal for any day of the week or when entertaining beckons. 

Croque Madame
makes 2 servings

3 Tbsp Mornay Sauce
2 Tbsp Dijon mustard 
4 slices Whole Wheat Pain de Mie
4-oz thinly sliced ham
2 Tbsp melted butter
3 Tbsp shredded Gruyère cheese
2 Sunny-Side Up Eggs
Garnish: Chopped fresh parsley
Classic Bread & Butter Pickles 

Prepare the Mornay Sauce as directed. Set aside. Preheat the oven to 350 degrees. Spread the mustard over one side of each bread slice. Top 2 pieces with half of the ham. Place the remaining bread mustard side down over the ham. Brush half of the butter over the bread & place buttered side down on a half sheet pan. Brush the remaining butter over the top of the bread pieces. Bake 10 minutes then flip the sandwiches over & bake an additional 10 minutes. 

Spread 1 1/2 tablespoons Mornay Sauce over each sandwich. Top evenly with the cheese. Bake an additional 10 minutes then run the sandwiches under the broiler 1 minute. Top each sandwich with a Sunny-Side Up Egg. Garnish, if desired. Serve immediately with Classic Bread & Butter Pickles.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Hold Mornay Sauce

If you have ever prepared a traditional recipe of macaroni & cheese, then you’re familiar with a Mornay Sauce. A light roux is prepared by combining butter & flour & the technique is complete before any browning of the flour occurs. Milk or cream is then added whilst whisking vigorously over the heat. As the mixture gets hotter, it thickens then the seasonings & the cheese may be added. 

The Technique

The recipe for the Mornay Sauce will yield enough to make additional sandwiches. Save it, covered, in the refrigerator for a few days or freeze it & thaw when needed. Give it a good stir before using again.  

The Tune
“Prelude To A Kiss” Billie Holiday

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