Croque Madam



I am  trying to vindicate the Croque Madame, who has been so brutally mistreated in so many kitchens lately that her true identity has been all but forgotten 😦
During the past couple of years I have ordered a croque monsieur (without fried egg)  or croque madam (with fried egg) on several occasions late at night, usually in a hotel lobby or nightclub. What I have been served on every occasion has been less than stellar, to say the least. Typically what is being served nowadays is a grilled cheese sandwich wich has been stuffed with a few thin slices of ham and american sliced cheddar, topped with more sliced cheddar and then finished under the broiler. This is no doubt a fine ham and cheese sandwich but that’s where the similarities with a croque mensieur or croque madame end.
Both croques in it’s original form should be prepared in the following way:
Toast slices of rustic bread, top with bechamel to which a fine mustard has been added. Top first slice with cooked ham and lot’s of shredded  Gruyere Cheese , top with a second slice of bread, cover with mustard-bechamel and plenty more shredded gruyere. Sprinkle with herbs de province or other herbs of your choice. Bake at 425 F until the bechamel/cheese bubbles.
There you have it – Croque Monsieur ! Top with fried egg for Croque Madame !

Bon Appetit !   Life is Good !

Croque Madam

Croque Madam

Croque Madam

Croque Madam



Preparation :

mise en place

mise en place

toast thick slices of sour dough bread on bothe sides, mix bechamel with grey poupon mustard

toast thick slices of sour dough bread on both sides, mix bechamel with grey poupon mustard

top bread with mustard-bechamel

top bread with mustard-bechamel

top with grated gruyere

top with grated gruyere

saute thick slice of ham on both sides

saute thick slice of ham on both sides

top first bread with ham, sprinkle with grated cheese and scallions or herbs of your choice

top first bread with ham, sprinkle with grated cheese and scallions or herbs of your choice

top with second slice of bread, sprinkle with scallions or herbs of your choice

top with second slice of bread, sprinkle with scallions or herbs of your choice

bake until cheese and sauce bubble

bake until cheese and sauce bubble

almost.....

almost…..

meanwhile, fry eggs, season with cosher salt and chili flakes

meanwhile, fry eggs, season with cosher salt and chili flakes

Croque Madam

Croque Madam

Croque Madam

Croque Madam

 

Croque Madam

Croque Madam

Croque Madam

Croque Madam






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9 comments

  1. This certainly brings back fond memories for me Chef. A kitchen staple in Avignon when I worked there. Just as you prepared it, no fuss, no frou-frou. Washed down with good coffee
    it sets you up for a hard days grinding toil, you can even skip lunch and survive just fine.

    Liked by 1 person

  2. Hello again Could you please let me have this recipe:) I noticed the recipe and also copyright. I just wanted to make this in the future and posted and eat it…. please respond when have time . I thank you…

    Liked by 1 person

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