favorite
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rate
Serves
US | Metric
Ingredients
Mornay (cheese sauce)
  • 1¼ Cups Milk
  • 2 tbsps Butter
  • 2 tsps Flour
  • ¼ tsp Nutmeg
  • ½ Pc onion (peeled and cut into chunks)
  • 1 Pc shallot (peeled and cut into chunks)
  • ¼ Pc lemon zest
  • 2 Sprigs of thyme
  • 4 Oz Gruyere cheese
  • Salt and pepper to taste
Assembling
  • 8 Slices of sourdough bread
  • 16 Slices of high quality, sustainable ham
  • 12 Slices of Swiss cheese
  • 4 Oz Butter
  • 4 Pcs eggs
  • 1 Bunch of chives (diced)
Croque Madame Croque Madame

Croque Madame

I have been feeling sad not being able to go home. So in the meantime, I'll be sharing some food that reminds me of France. And a Croque Madame is one of my favourite Parisian eats.

So delicious and flavourful with crunchy bread.

Prep 30 minutes
Total 45 minutes

Mornay sauce:

  • In a medium sauce pan, place the milk, shallots, onions, nutmeg and thyme. Bring it to a simmer and let it steep for 5 minutes.
  • For the roux, in a small pot, melt the butter and whisk the flour in. Cook it for about 2-3 minutes (or until the flour is cooked out).
  • Pass the milk through a fine mesh and discard the aromatics.
  • Start emulsifying the milk into the roux slowly (so it doesn't create lumps) until it's fully combined and has the right consistency.
  • Grate the cheese and fold it in and add the lemon zest. Stir it in.
  • Reserve the mornay and cover flush with plastic so it doesn't create a skin.


Assembling:

  • Butter one side of the bread, and season with salt and pepper.
  • Spread mornay on the other side of the bread . Top up the buttered side with ham and cheese and close the sandwich with the other slice.
  • In a frying pan, melt some butter. When foamy, add the sandwiches and toast them in both sides.
  • Place them in a tray and add some Mornay sauce on the top of each sandwiches.
  • In an oven on broil, toast them until golden brown.
  • In the same frying pan, cook your eggs sunny side up and season with salt and pepper (or any way you like it).
  • Place the eggs on top of each croque madame and garnish with chives.
  • Et voilà, bon appétit.
Croque Madame Croque Madame

Croque Madame

I have been feeling sad not being able to go home. So in the meantime, I'll be sharing some food that reminds me of France. And a Croque Madame is one of my favourite Parisian eats.

So delicious and flavourful with crunchy bread.

favorite
print
rate
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Mornay (cheese sauce)
  • 1¼ Cups Milk
  • 2 tbsps Butter
  • 2 tsps Flour
  • ¼ tsp Nutmeg
  • ½ Pc onion (peeled and cut into chunks)
  • 1 Pc shallot (peeled and cut into chunks)
  • ¼ Pc lemon zest
  • 2 Sprigs of thyme
  • 4 Oz Gruyere cheese
  • Salt and pepper to taste
Assembling
  • 8 Slices of sourdough bread
  • 16 Slices of high quality, sustainable ham
  • 12 Slices of Swiss cheese
  • 4 Oz Butter
  • 4 Pcs eggs
  • 1 Bunch of chives (diced)

Mornay sauce:

  • In a medium sauce pan, place the milk, shallots, onions, nutmeg and thyme. Bring it to a simmer and let it steep for 5 minutes.
  • For the roux, in a small pot, melt the butter and whisk the flour in. Cook it for about 2-3 minutes (or until the flour is cooked out).
  • Pass the milk through a fine mesh and discard the aromatics.
  • Start emulsifying the milk into the roux slowly (so it doesn't create lumps) until it's fully combined and has the right consistency.
  • Grate the cheese and fold it in and add the lemon zest. Stir it in.
  • Reserve the mornay and cover flush with plastic so it doesn't create a skin.


Assembling:

  • Butter one side of the bread, and season with salt and pepper.
  • Spread mornay on the other side of the bread . Top up the buttered side with ham and cheese and close the sandwich with the other slice.
  • In a frying pan, melt some butter. When foamy, add the sandwiches and toast them in both sides.
  • Place them in a tray and add some Mornay sauce on the top of each sandwiches.
  • In an oven on broil, toast them until golden brown.
  • In the same frying pan, cook your eggs sunny side up and season with salt and pepper (or any way you like it).
  • Place the eggs on top of each croque madame and garnish with chives.
  • Et voilà, bon appétit.