The Blonde Chef

A Fresh Take On Food

  • Home
  • About
    • FAQ
    • Privacy Policy
  • Recipes
  • Contact Me

Croque Madame

October 28, 2014 By Aubrie Cornelius

Have you ever had a breakfast that blew your mind?  A few years ago, when Stephen and I were first married, we went to one of my favorite French bakeries for a fun brunch.  Honestly, I don’t even remember what I ordered but Stephen?  He ordered the Croque Madame and it changed our culinary world.  I think it was one of the first times my taste buds felt like they had died and gone to heaven.  We couldn’t put our forks down.

IMG_4740

Throughout the years I have tried, unsuccessfully, to recreate the sandwich we had at La Farm Bakery, until today.  After scouring Pinterest for the past few days, I realized what I had been leaving out! The bechamel sauce!

IMG_4744

Béchamel, for those unfamiliar, is a sauce made from butter, heavy cream, dijon mustard, nutmeg, and gruyére cheese.  It is decadent, creamy, luscious and perfect spooned over this sandwich (and pretty much anything else).  I mean, just look at how incredible this looks?  I promise, it tastes even better.

IMG_4765

Oh, and as soon as you cut into that over-easy egg on top and take that first bite filled with ham, spinach, lightly toasted bread, and béchamel sauce? I promise you will be transported to your happy place.

IMG_4776And in case you’re intimidated by the sauce (I was!), don’t be.  Despite it’s fancy French name, the hardest part of this sauce is the stirring.  (Side note: as stated earlier I was totally scared of the béchamel sauce but, I promise (pinky swear) that you can do it! It’s definitely not as hard as I  you think.)

IMG_4782

Croque Madame
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: The Blonde Chef
Serves: 2 sandwiches
What You'll Need
  • 1 loaf of freshly sliced honey wheat bread
  • 1 package black forest ham
  • 1 cup of spinach
  • 2 eggs

  • Béchamel Sauce
  • 1 TBS. butter
  • 1 TBS. flour
  • 1 tsp. nutmeg
  • 7 oz. heavy cream
  • 1½ tsp. Dijon Mustard
  • ½ tsp. ground mustard
  • 1 oz. gruyére (grated)
Instructions
  1. In a small sauce pan, heat the butter over a low heat. Once melted, add the flour and whisk until a paste forms. Slowly add the heavy cream, and whisk over a medium-high heat until the mixture thickens. Add the nutmeg, ground mustard, and dijon. Remove from heat and add the grated gruyére. Continue to stir until the cheese is incorporated.
  2. Preheat the oven to 250. Place 6 slices of bread on a baking sheet and brush each with butter (both sides). Top 2 of the slices with egg, and the other four with ham. Bake for about 15-20 minutes (or until the eggs are cooked thoroughly). Once ready, simply stack (place the bread with the egg on top) and then top with béchamel sauce. Serve immediately!
3.2.2807

 

IMG_4795

Filed Under: All, Breakfast, Lunch, Uncategorized Tagged With: bechamel sauce, breakfast, brunch, croque madame, eggs, ham

« Chocolate & Peanut Butter Recovery Smoothie
Easy Meat Lasagna (with a secret ingredient) »

Categories

Archives

The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

Search

Follow The Blonde Chef

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Subscribe for the newest TBC recipes!

Falafel Gyros with Hummus & Tzatziki

French Onion Soup Recipe

French Onion Soup

Loaded Nachos Recipe

Loaded Nachos With Creamy Jalapeño Queso

Subscribe

  • Facebook
  • Instagram
  • Pinterest

Popular Posts

Baked Chicken Flautas Recipe
Sweet potato salad
Perfect Steel-Cut Oats
Super Green Salad
Pineapple Dole Whip Float

Copyright © 2023 · Privacy Policy · Log in