Croque Madame

Croque Madame

Neale and I love visiting France and time and again it’s the food that is the draw as much as their beautiful countryside and cities. They seem to have a unique way of approaching all aspects of life including food. Somehow they know to take a few quality ingredients and out of them create wonderful dishes. This is a timeless French classic and comfort food at it’s best. A great way to use up leftover ham or just an excuse to eat some more. Incidentally, it is the addition of an egg that turns a Croque Monsieur into a Croque Madame.

Croque Madame

October 25, 2017
: 2
: 10 min
: 10 min
: 20 min
: Very Easy

A classic French snack


  • 4 slices sourdough bread or Pain de Campagne
  • Dijon mustard
  • 4 slices Dukeshill ham (ideally Wiltshire - thickly cut)
  • 100g grated Comté cheese
  • Softened English butter
  • 2 tablespoons crème fraîche
  • 2 free range eggs (I used Cotswold Legbar)
  • Ground black pepper
  • Step 1 Spread the 4 slices with Dijon mustard on one side only. Top each Dijon covered slice with the ham and half the grated Gruyere then sandwich together. Spread on both outer sides with the softened butter.
  • Step 2 Heat a dry frying pan and brown the sandwiches on both sides until a lovely golden brown. Mix the crème fraîche and remaining grated Gruyere together and spread over the top of the sandwiches.
  • Step 3 Pop under the grill until the cheese is bubbling then top with a fried egg and ground black pepper.

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