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.