Croque Madame

Ingredients

• 1 tranche Premium ham (Quality ham slice, cut at the butcher)
• 2 tranche Half multigrain bread (Whole grain multigrain bread, cut into two half‑slices)
• 50 g Emmental cheese (Finely grated)
• 10 g Unsalted butter (At room temperature, for spreading on the outer sides of the bread)
• 1 c. à soupe Olive oil (For cooking the fried egg)
• 1 unité Egg (Fresh egg, for frying)
• 1 pincée Salt (Fine salt)
• 1 pincée Black pepper (Ground black pepper)
• 20 g Green salad (optional) (To garnish the dish)

Instructions

1. Prepare the ingredients

   Finely grate the Emmental, slice the ham into one slice, lightly spread the unsalted butter on both outer sides of the bread and place the bread on the board.

   Time: PT5M

2. Heat the pan

   Heat the pan over medium‑high heat for about two minutes until it is hot before placing the sandwich.

   Time: PT2M

   Temperature: medium‑high heat

3. Assemble the croque

   On the first slice of bread, spread a generous layer of grated cheese, trim any excess fat from the ham, add the ham, cover with a second layer of cheese and close with the second slice of bread. Spread the remaining butter on the outer faces.

   Time: PT3M

4. Cook the croque

   Place the sandwich in the hot pan, press lightly with the spatula, cover with the lid and cook for 1 min 30 s, then flip and cook the other side for 1 min 30 s until the bread is crispy and the cheese melted.

   Time: PT3M

   Temperature: medium heat

5. Rest on rack

   Remove the croque from the pan and place it on a cooling rack to prevent steam from softening the bread.

   Time: PT30S

6. Cook the fried egg

   In a small pan, drizzle olive oil, heat over medium heat and fry the egg for 2 minutes, season with salt and pepper, keeping the yolk nicely runny.

   Time: PT2M

   Temperature: medium heat

7. Final assembly

   Place the egg in the center of the croque, optionally add a small handful of green salad for color, then serve immediately.

   Time: PT30S

8. Enjoy

   Enjoy the croque madame by dipping it into the runny egg yolk.

   Time: PT30S

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Premium ham: Parma ham, Smoked turkey
• Instead of Half multigrain bread: Whole wheat sandwich bread, Country bread
• Instead of Emmental cheese: Gruyère, Comté
• Instead of Unsalted butter: Margarine, Olive oil
• Instead of Olive oil: Sunflower oil
• Instead of Egg: Organic chicken egg, Quail egg
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Green salad (optional): Arugula, Watercress

Equipment Needed

• Non‑stick pan
• Pan lid
• Cheese grater
• Kitchen knife
• Cutting board
• Spatula
• Cooling rack
• Serving plate

Critical Steps — Do Not Skip

• Grate the cheese very finely for quick melting.
• Spread butter only on the outer faces of the bread.
• Cook the sandwich covered to melt the cheese without burning the bread.
• Cook the egg leaving the yolk runny.

Chef Tips from the Video

• Choose a thick multigrain bread to support the filling without falling apart.
• Press the sandwich lightly with the spatula to ensure good thermal contact.
• A drizzle of olive oil in the pan gives a fruitier flavor than butter alone.

Troubleshooting

Storage

Refrigerator: Store the croque madame in an airtight container, consume within 24 h. Reheat in a pan to restore crispness.

Freezer: Not recommended to freeze due to the bread and cheese losing their texture.

Room temperature: At room temperature, consume within 2 h to prevent the bread from becoming soggy.

Make-Ahead Tips

• Grate the cheese and store it in an airtight container in the refrigerator.
• Slice the ham and spread the butter in advance.
• Preheat the pan while assembling the sandwich.