A croque monsieur crowned with a softly fried egg.
Croque Madame is a croque monsieur crowned with a softly fried egg.
Make Croque Madame when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Build two ham-and-Gruyère sandwiches with a little Dijon.
Toast until golden, then cover the tops with béchamel and more Gruyère.
Grill until browned and bubbling.
Meanwhile fry the eggs so the whites are set and the yolks remain soft.
Set one egg over each croque and serve immediately.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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