7 steps to a perfect Croque Madame

He Croque madamean emblem of French cuisine, is much more than just a sandwich. It is a perfect combination of flavors and textures, where the toast, ham, cheese and egg create an unforgettable dining experience.

This delicacy, which fuses the classic and the contemporary, has earned a special place on the table of lovers of Simple, yet gourmet foodThis delicious creation is an elegant variation on its closest relative, the Croque Monsieur, and I’ll tell you a little more about this close family relationship later.

The distinctive feature of the Croque Madame recipe lies in the addition of a fried egg on top, which crowns the top of the sandwich, elevating its flavor and texture to new heights.

• Texture melody: The combination of crispy bread, ham and melted cheese, complemented by the smoothness of the bechamel sauce, creates a unique melody of textures in each bite, with the fried egg to top off the flavour.
• High creaminess: The bechamel sauce adds a touch of indulgence, enveloping each ingredient in a silky, delicious layer.
• Intense flavor: The fusion of intense flavours, from the saltiness of the ham to the richness of the bechamel sauce, makes Croque Madame an unforgettable gastronomic experience.
• Perfect for all occasions: From special breakfasts to casual dinners, the Croque Madamese adapts to various occasions, becoming the star of your culinary moments.
• Elegant and simple: Although its result may seem sophisticated, this French sandwich It stands out for being a simple but elegant preparation at the same time.

With an origin dating back to the Belle Époque in Paris, the Croque madame It emerged as a refined variant of its relative, the croque monsieur, which omitted the egg.

• The addition of the egg to this sandwich has to do with the use of hats or headdresses that women used at that time, hence its name.

While the precise moment of its creation is unclear, it is believed that the version of this French sandwich It became popular in the cafés and bistros of Paris in the early 20th century.

Although they share the essence of bread, ham, cheese and bechamel saucethe main difference lies in the addition of the egg to the Croque Madame.

• The names “Croque Madame” and “croque monsieur” have their roots in the French language and reflect the key differences between these two delicious sandwiches.

• The term “croque monsieur” literally translates to “bite, sir.” The word “croque” comes from the French verb “croquer,” meaning “to bite” or “to crunch,” and “monsieur” is a respectful way of addressing a man, equivalent to “sir” in Spanish.

• For his part in “Croque madame”, The term “madame” is used as a title of respect towards women, equivalent to “señora” in Spanish.

The inclusion of the egg on top of the sandwich gives it a distinctive feature that resembles the hats worn by women in the early 20th century.

1. The detail of the roasting point is importantthat’s why I recommend that you make sure not to over-toast the bread at first, because it will finish toasting in the gratin that we make in the oven.
2. Experimenting with different types of cheesesEmmental or Gruyere type, that gratinate and melt, but do not fall apart. It can be used in slices or grated.
3. Do not overcook the eggwhether fried or poached, to obtain a creamy yolk.
4. Elegant presentation. Serve the Croque madame at the moment, so that it maintains its temperature, and decorate with parsley leaves, paprika powder or other herbs, to highlight its colors.
5. It is important that the Bechamel sauce has a rather thick consistency so that it doesn’t spread over the sandwich. The nutmeg gives it a special flavour.

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Yields: 4 portions

Preparation time: 30 minutes

Ingredients

• 4 slices of bread
• 8 slices of cooked ham
• 4 slices of Gruyere cheese
• 50 g grated cheese
• 4 eggs
• Oil for frying

For the bechamel sauce

1. Preparation of the bechamel sauce: In a pan, melt the butter over medium heat. Add the flour and mix well to form a mixture.

2. Pour in the milk gradually while stirring to avoid lumps. Cook the mixture over low heat, stirring constantly, for about 5-7 minutes until thickened. Season with salt, pepper and nutmeg to taste. Set aside.
3. Assembling the Croque Madame: Preheat the oven to 180°C. Lightly toast the bread slices in a toaster or grill.
4. Spread each slice of bread with bechamel sauce, place the slices of ham and cheese on one of them. These should completely cover the surface of the bread for a uniform flavor, and seal.
5. Cover each tapa with a new layer of bechamel sauce and grated cheese. Place in the oven to gratinate for a few minutes, until the surface is golden.
6. In a separate pan, cook the fried or poached eggs.
7. Place the hard-boiled eggs on each sandwich and season with salt and pepper to taste. Serve hot.