I know it’s Pancake Tuesday and everything, however, this post isn’t about pancakes but about my latest brunch discovery the croque madame.
To make this decadent brunch treat you need a fresh loaf of French bread. Slice it up and get it ready for some classic pan-fried French toast.
For every 5 slices of bread I use 2 eggs and about 1 cup of milk. I usually mix into the eggs a pinch of cinnamon and an even tinier pinch of clove powder. Slide a small pad of butter onto the pan and start French toasting away. If you want your French toast to be a little sweet sprinkle a bit of sugar on the side that’s up and hasn’t been flipped yet. Voila! Fluffy golden brown French toast.
Once you have your French toasts toasted you’re going to sandwich it up. First, spread a thin layer of dijon mustard (I used a lovely maple dijon mustard & that little bit of sweetness was just right), then a slice or two of black forest ham and a generous amount of grated Swiss, gruyere or Emmantal cheese. Close up your sandwich with another piece of French toast. Heat up your oven to 400.
Next prepare your béchamel sauce. Which consists of butter, flour, milk and cheese with a pinch of salt, pepper, and nutmeg. I used a béchamel sauce recipe from here.
Top your sandwich with the béchamel sauce and add a generous sprinkle of cheese on top. Then bake in the oven until the top is golden brown (about 10 minutes).
What’s in the oven is a complete croque monsieur. You can leave it at just that OR you can take it one notch up and add a poached or fried egg atop of the sandwich to make it a croque madame, which is what I did.
So, while these beauties are browning and melting in the oven, get your eggs poaching or frying. I did my eggs fried sunny-side up, and garnished with some market fresh thick bacon.
Served this madame up with a nice light salad, oven roasted tomatoes and pan-fried crisp potato medallions.