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Ingredients

Adjust Servings:
Butter – 5 ¼ oz (150 g)
Hard Cheese – 2 oz (55 g)
Ham – 2 oz (55 g)
Mayonnaise – 2 tbsp
Sandwich Bread – 4 slices
Eggs – 1
Salt – to taste
Ground Black Pepper – to taste

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French Sandwiches: Croque Madame and Croque Monsieur

French Sandwiches: Croque Madame and Croque Monsieur

Cuisine:
  • 20 min
  • Serves 2
  • Easy

Ingredients

Recipe

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The popular croque madame and croque monsieur hot sandwiches made of crustless soft toasts with ham and cheese first appeared on the menu of Paris cafes in the early 20th century. The origin of the name is uncertain, though there are speculations. In French, croque means “to crunch”, and monsieur refers to a gentleman. Supposedly, the sandwich was a popular breakfast meal among men.

However, the dish consists of two sandwiches. A croque monsieur acquires a different name when topped with an egg — a croque madame, so named because, presumably, the egg resembles a woman’s hat. Ultimately, only one thing is certain: these sandwiches make a quick, energy-boosting meal.

Steps

1
Done

First and foremost, melt butter. Cut the crusts off the bread and spread one side of each slice with butter. Turn the toasts over and cover their other side with mayonnaise.

2
Done

Cut ham into slices and put them on two toasts. Sprinkle them with part of grated cheese and cover with the two remaining toasts, the mayonnaised-side down. Make a small indentation in one of the toasts with your fingers.

3
Done

Line a baking sheet with parchment and place the toasts on top. Sprinkle them with the remaining cheese, and beat an egg into the center of the toast with an indentation.

4
Done

Finally, bake at 350 °F for 15 minutes. After baking, season the sandwiches with salt and pepper.

By the way, in the authentic French recipe, croque madame and croque monsieur are prepared with bechamel, a sauce based on fried flour. If you aren't in any hurry, we recommend you try it!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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Bechemel is not based on fried flour. Flour and fat in equal portions are a roux. You cook it you do not fry it.
You can toast the flour too make a roux brun( brown). In creole cooking they have like 27 different roux. Crazy.

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