Croque-Madame

Croque-Madame

Croque-Madame (with pre-cooked ham)

A classic reinterpreted with pre-cooked ham

Make it like the Croque-Madame with mushrooms recipe, but replace the mushrooms with pre-cooked ham.

  1. Prepare the béchamel sauce as in the Croque-Madame with mushrooms recipe.
  2. Prepare the ham: Use ham that has been cooked in advance (such as ham on the bone or steamed ham), and slice or chop it into pieces.
  3. Assemble the croques:
    • Use sliced bread, béchamel, cooked ham, and grated cheese.
    • Do not put a fried egg on top.
    • Simply cover with béchamel and grated cheese to gratin.
  4. Bake: Bake as in the Croque-Madame with mushrooms recipe, until the cheese is golden and melted.
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€12.00
VAT included 2 Hours

Mushroom Croque-Madame

Made with local ingredients

Ingredients (serves 4)

  • Sliced bread: Toasted, prepared by our artisan baker or homemade.
  • Béchamel sauce:
    • 25 g butter
    • 25 g flour
    • 500 ml whole milk or cream from Normandy
    • 100 g grated cheese (emmental or comté)
    • A pinch of nutmeg, salt, and pepper.
  • Button mushrooms: 200 g, fresh, sliced.
  • Ham hock or bone-in ham: Cooked in-house for an authentic taste (about 150 g).
  • Grated cheese: 100 g for gratinating.
  • Marans chicken eggs: 4 fresh eggs for "sunny-side up" eggs.

Preparation

  1. Prepare the béchamel sauce:

    • Melt the butter in a saucepan. Add the flour and mix well to form a roux.
    • Gradually pour in the hot milk while whisking to avoid lumps. Cook until the sauce thickens.
    • Add the grated cheese, nutmeg, salt, and pepper. Mix thoroughly.

  2. Prepare the mushrooms:

    • Sauté the sliced mushrooms in a pan with a knob of butter until golden and tender. Lightly season with salt and pepper.

  3. Assemble the croques:

    • Spread a thin layer of béchamel on a slice of bread.
    • Add a slice of ham, the sautéed mushrooms, and a generous handful of grated cheese.
    • Cover with another slice of bread and spread béchamel on top. Sprinkle grated cheese for gratinating.

  4. Cooking:

    • Preheat the oven to 200°C (390°F). Place the croques on a baking tray lined with parchment paper.
    • Bake for 10-12 minutes, until the cheese is golden and bubbly.

  5. Prepare the eggs:

    • In a non-stick pan, fry the eggs with a small knob of butter. Keep the yolks runny.

  6. Final touches:

    • Remove the croques from the oven and place one fried egg on top of each croque. Serve immediately with a green salad or seasonal crudités.

Presentation

Place the croque on a plate, accompanied by a handful of fresh salad leaves and a light vinaigrette. Garnish with chopped parsley for a touch of color.

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