Eight minute 'cheat's' croque madame recipe
This recipe orignated in France as a snack in cafes and bars. Gizzi Erskine has adapted the recipe to make it a delicious, quick and easy snack to make for when time is against you.
Ingredients
- 2 slices of soft white pain de champagne bread
- 1 tsp butter
- 0.5 tsp Dijon mustard
- 2 tbsp crème fraiche (or ready-made béchamel or cheese sauce)
- 50 g Gruyère cheese, grated
- 1 slice of good quality carved ham
- 2 tbsp vegetable oil
- 1 large egg
- 2 slices of soft white pain de champagne bread
- 1 tsp butter
- 0.5 tsp Dijon mustard
- 2 tbsp crème fraiche (or ready-made béchamel or cheese sauce)
- 1.8 oz Gruyère cheese, grated
- 1 slice of good quality carved ham
- 2 tbsp vegetable oil
- 1 large egg
- 2 slices of soft white pain de champagne bread
- 1 tsp butter
- 0.5 tsp Dijon mustard
- 2 tbsp crème fraiche (or ready-made béchamel or cheese sauce)
- 1.8 oz Gruyère cheese, grated
- 1 slice of good quality carved ham
- 2 tbsp vegetable oil
- 1 large egg
Details
- Cuisine: French
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 0 mins
- Cooking Time: 8 mins
- Serves: 1
Step-by-step
- Preheat the oven to 180°C (356°F).
- Spread the butter on both sides of the bread then spread one side with Dijon mustard. Spread on 1 tablespoon of crème fraiche, béchamel or cheese sauce. Sprinkle on half the grated cheese and lay on the slice of ham, then sandwich together.
- Spread the top layer of the sandwich with the rest of the crème fraiche, béchamel or cheese sauce, then sprinkle with the rest of the cheese. Place the sandwich on a baking sheet and bake for 6-7 minutes until the cheese has melted and gone gooey on top.
- While the sandwich is baking heat the oil in a frying pan and fry the egg (Gizzi uses free range) for 1-2 minutes basting the yolk with the hot oil as it cooks. Drain on kitchen paper and serve immediately on top of the sandwich.
Recipe from Gizzi’s Kitchen Magic using British Lion Eggs.
If you liked this try:
Baked Turkish eggs with yoghurt and chilli
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