Croque Madame



·         1 tablespoon butter

·         1 tablespoon all-purpose flour

·         1 cup milk*

·         Salt

·         Pinch grated cayenne

·         3/4 cup grated Gruyere cheese

·         6 super thin slices black forest ham

·         2 croissants, sliced in half and lightly toasted in oven

·         1 tablespoon butter

·         2 large farm fresh eggs

·         2 tablespoons water

·         2 teaspoons Dijon mustard

·         Chopped parsley leaves or chives, for garnish



Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. *Cook's Note: If the milk is hot, it makes the recipe foolproof for a smooth sauce. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside.

Preheat oven to 400 degrees F.

On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy.

Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve.

2 comments (Add your own)

1. Wesley wrote:
1 1/4 cup applesauce1 cup white sugar1/2 cup veegbatle oil2 eggs2 TBSP milk2 cups flour1/2 tsp baking powder1/2 tsp cinnamon1/4 tsp ground nutmeg1/4 tsp ground allspice1/4 tsp salt1/2 cup chopped pecansI did half whole wheat flour and did not not have sugar so used brown sugar and agave.

Fri, April 27, 2012 @ 1:45 PM

2. zaljljup wrote:
1OaZrA pfsjmpzrwtdr

Sun, April 29, 2012 @ 2:43 PM

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