Perfect for Easter brunch on CROQUE MADAME it's simple but delicious. This is the original French recipe and I also leave you the VIDEO RECIPE step by step. If you fell madly in love with the CROQUE MONSIEUR that I published a few weeks ago, or you simply miss that trip to France that you will never forget, this is the recipe to save. You can find it in any Parisian bistro, but the best ones in my opinion are found in the small and characteristic places scattered in the countryside French, where the taste of butter, of the cheese and homemade bread is really extraordinary.
Croque Monsieur and Croque Madame: Differences
Very similar to the Croque Monsieur, the Croque Madame however, it does not have a béchamel sauce but, on the other hand it is garnished with an egg fried in butter. The other ingredients are the same: Ham, gruyere and of course more butter. On the other hand we are in France. The main difference is cooking: croque monsieur bakes in the oven, while the Croque Madame, once stuffed, is browned in butter. The egg is fried separately and is then simply placed on the stuffed toast.
As for bread, you can use a bread in a box, a brioche bread or homemade bread, as long as it has enough crumb and a crust not too hard. In any case, these are two recipes that are very easy to prepare but that they do immediately “Parisian bistro atmosphere”. I see them perfect for Easter brunch with which lately the classic Easter Sunday lunch is replaced. Is, especially the Croque Monsieur, also for the Easter Monday picnic. And now I wish you good day!
8 slices of bread in a box or of your favorite bread
20 grams of butter
80 grams of French or Swiss Gruyere
150 grams of cooked ham
salt and pepper, to taste
The Croque Madame recipe is very easy to prepare, as you see in VIDEO RECIPE: grate the cheese in strips. Fill the slices of bread with the cooked ham and grated Gruyere. Add a pinch of freshly ground black pepper and cover with the remaining 4 slices of bread to form 4 toasts.
Melt the butter in a pan over low heat. Place the Croque Madame in the pan and brown them over low heat, turning them every now and then until they become golden and the cheese begins to melt. Keep the toast warm in the pan and prepare the fried eggs in a little butter, seasoning them with salt and freshly ground black pepper.
When the eggs will be fried perfectly, with the hard egg white but the yolk still liquid, place a fried egg on each Croque Madame and serve immediately. Bon appétit!