Croque Madame

Croque Madame: Breakfast is served. Image: Asande Mpila.

Croque Madame – The French difference to breakfast

Try preparing this delicious breakfast once, and you will be hooked for life.

Croque Madame

Croque Madame: Breakfast is served. Image: Asande Mpila.

Hang out with a seriously impressive and delicious breakfast with this tasty Croque Madame recipe. It does not only look delightful, but each bite is a taste experience. This palatable breakfast originated in France but is enjoyed worldwide.

The main ingredient in Croque Madame is thinly sliced ham, topped with cheese sandwiched between two slices of bread buttered and grilled to crispiness. This recipe also includes lightly fried spinach in the sandwich mix. So delicious!

Top the sandwich with a lightly fried egg or poached egg and your breakfast is basically ready. This is also where the name “Croque Madame” comes from. The fried or poached egg resembles a woman’s hat.

The difference between a Croque Madame and a Croque Monsieur sandwich is simply the way the egg is incorporated into the recipe. In a Croque Monsieur, the bread is dipped into the beaten egg before it’s cooked. It’s almost like French toast.

Try preparing this delicious breakfast once, and you will be hooked for life.

Croque Madame recipe

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Recipe by Asande Mpila Course: BreakfastCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Ingredients

  • 6 tablespoons unsalted butter

  • 2 tablespoons cake flour

  • 1 cup milk

  • 1 bay leaf

  • ½ teaspoon salt and pepper

  • ½ cup grated cheddar cheese

  • 8 slices rye bread

  • 8 slices back bacon or ham

  • 8 leaves spinach

  • 4 eggs

Method

  • In a small pan, melt 1 tablespoon butter and whisk in the flour and cook for 2 – 3 minutes. Do not allow it to brown. Add in the milk and bay leaf and stir from time to time until thickened.
  • Remove the bay leaf then stir in the cheddar cheese. Transfer to a bowl to cool down.
  • In another pan, melt 2 tablespoons of butter and toast the slices of the rye bread on both sides.
  • In the same pan, add 2 tablespoons of butter and the spinach leaves and fry the spinach until soft and remove. Then, fry the bacon or ham.
  • With the 1 tablespoon butter left, add it to a frying pan and make sunny side up eggs.
  • On a plate, place a slice of rye toast and layer on top 2 leaves of spinach, then 2 slices of ham or bacon and then add toast. Pour the cheese sauce on top of the toast then place the sunny side up egg with garnish and serve.

Notes

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