An American Take on Croque Madame

Good morning Monday! One thing about being retired is that every morning is awesome. Some more so than others. And let’s face it, any day that God remembers to wake you up is a good day!

Sometimes you just can’t wait for the perfect Sunday to share an amazing breakfast. While I still need to wait until the weekend to cook up an amazing breakfast for my guys, I don’t need to wait to share with you what I’ve been up to, right? This was so delicious, even if Hubby did struggle with the whole concept of eating a sandwich with a knife and fork.

What is a Croque Madame? That was the first question from Kiddo and Hubby when looking at the week’s menu posted on the refrigerator. (And yes, I do post our meal plan – that way it ends the question What’s for dinner? And knowing in advance helps me plan out my day). When I said it’s a grilled ham and cheese sandwich topped with a fried egg, Kiddo asked why I couldn’t just say that. Truth be told, it sounds so much fancier in French.

A Croque Madame actually began as a Croque Monsieur; a gentleman’s sandwich that has appeared on menus throughout Paris as early as 1910. It is crafted from the comfort ingredients found in just about every French home – bread, cheese and ham. Often restaurants add a Béchamel Sauce to the sandwich. However; when topped with a fried egg in the 1960s, it is transformed into a Croque Madame.

Just how genuine mine is, I haven’t a clue. What I do know is that is warm, satisfying and sounds very high-brow. Enjoy!

Croque Madame
3 tablespoons Butter
6 slices French Bread from a loaf
6 oz Black Forest Ham, thinly sliced
3 oz shredded Gruyere Cheese
3 large Eggs
Oil for frying eggs
Salt to taste
Black Pepper to taste

Line a rimmed baking pan with parchment paper. Set pan aside. Melt butter, set aside. From a loaf of French Bread, slice 6 slices from the center. Reserve the remaining bread for another use (such as making croutons).

Brush sliced bread with the melted butter. Place 3 slices of bread, buttered side down, on the prepared baking pan. Divide ham, lay over the bread. Divide cheese in half. Scatter half of the cheese over the ham.

Heat broiler element on the oven. Place sandwiches, open face, under the broiler to warm, just a few minutes. Remove from oven. Place remaining slices of bread, buttered side up, on the sandwiches. Scatter remaining cheese over the top of the sandwiches. Return to broiler. Let broil to melt the cheese and brown slightly. Keep warm.

Fry eggs, sunny-side-up. Season with salt and pepper. To serve; top each Croque Madame with a fried egg. Serve and enjoy.

In You, my God, I place my trust

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

7 thoughts on “An American Take on Croque Madame”

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