Breakfast Sandwich Recipes: Croque Madame Sandwich
Whilst we consider this a ‘breakfast sandwich’, this like many other sandwich recipes isn’t just for before lunch – you can have this anytime of day (and don’t let anyone tell you otherwise…)
Its name may ring a bell, and you may even think we’ve got it wrong – but this is a Croque Madame, and not a Croque Monsieur we’re creating here. Invented in Paris around 1910, it was a fast food offered in cafes and bistros around the city.
The Croque Madame is simply a traditional Croque Monsieur served with a fried egg and Béchamel sauce spooned over the finished sandwich.
So, let’s begin!
Croque Madame Sandwich
To start, you need to gather your ingredients…
8 slices white bread (sourdough can also be used)
1/2 cup butter, room temperature and divided
4 thin slices good-quality cooked ham
4 thin slices Dutch Edam cheese (alternatively Gruyére or Emmentalle may be used)
4 eggs
1 1/2 tbsp. finely-chopped parsley
Method
Take a 1/4-cup of butter and spread on one side of each slice of bread.
Create 4 sandwiches with slices of ham and cheese piled onto the center of only the buttered bread and top with the remaining slices of bread, buttered side down.
Also butter the outside of the bread.
Grab a large non-stick frying pan and place over a medium heat.
Next, fry each sandwich until the cheese has melted and the outsides of the bread are golden brown. (Whilst waiting, please refer to the below section titled, ‘Eggs’.)
Remove from heat and use a round, fluted cutter and cut each sandwich into a circle.
Eggs
So, whilst the sandwiches fry in the pan, let’s prepare the poached eggs.
Grease a pan (that is at least 3 inches deep) with a little oil, fill with water and bring to the boil.
Reduce to a simmer and add the eggs by breaking each egg onto a saucer or into small cups or bowls, slip the eggs carefully into the water by lowering the lip of each egg-cup 1/2-inch below the surface of the water, letting the eggs flow out.
Cover immediately with a lid and turn off the heat. Set a timer for exactly three minutes for medium to firm yolks. (Adjust the time up or down for runnier or firmer yolks)
Cook for approximately 3 to 5 minutes, depending on firmness desired.
Once ready, lift each egg from the water with a slotted spoon, holding it over the skillet briefly to let any water clinging to the egg drain off.
Sit on top of your now fried sandwiches and finish by melting together the remaining 1/4-cup butter and the parsley in a small saucepan over a low heat.
To serve, drizzle each sandwich and poached egg with the parsley butter.
About the Author: Emily Amelia Inglis is a fan of sandwich recipes.
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