Croque Madame

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Paris is the most beautiful city I’ve ever been. Each time I visit I fall in love over & over again. This past weekend my husband John & I had the pleasure of being in Paris. One day we went for brunch at a place called Cafe Marley which is in the court yard of the Louvre. Our view from our table was the amazing glass pyramid that’s in front of the museum.
I ordered a haricot vert & mushroom salad & John ordered a Croque Madame. For those of you who don’t know it’s a sandwich of ham, cheese & mustard that is covered with gruyere cheese sauce baked & then a fried egg is placed on top.
We’ve eaten this sandwich before but there was something about the day that made it even more enjoyable. I imagine sitting in front of the Louvre on a sunny Paris day with my husband would make anything taste better.
Enjoy,
D I V A

CROQUE MADAME
serves 2

  • 6 slices of white bread, crust removed & toasted
  • 1/4 lb. Virginia ham from deli
  • 4 oz. of Pyrennes cheese, sliced thin (you can use gruyere or swiss)
  • 1/4 c. dijon mustard

FOR THE CHEESE SAUCE

  • 1 Tbsp. unsalted butter
  • 1 Tbsp. flour
  • 3/4 c. hot milk
  • 1 1/4 c. grated gruyere cheese
  • pinch of nutmeg

Preheat broiler to 375F. degrees

Heat the butter in a small sauce pan, when melted add the flour. Cook the flour for about 3 minutes on medium heat. It should form a paste. Slowly add the hot milk to the flour whisking the entire time. Cook for about 5 minutes & keep whisking to eliminate any lumps. Add the grated cheese & nutmeg. Stir until cheese is completely melted. keep on low heat.

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TO ASSEMBLE A SANDWICH
Start layering to make the sandwich: bread, mustard, 1 slice of cheese, 2 slices of ham, bread, cheese, ham, mustard, bread. You should have a double sandwich. Press the sandwich with the palm of your hand to flatten slightly. Place the sandwich in a baking dish. Pour about 1/4 cup of the cheese sauce on top of each sandwich & place under the broiler until the cheese starts to bubble & turn golden.
While the sandwich is under the broiler fry the egg.
Put the sandwich on a serving plate & top it with the fried egg, salt, pepper & chopped chives.

If you eliminate the egg from the sandwich you then have what is known as a CROQUE MONSIEUR.

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