- Servings : 3
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
A Croque Monsieur is a grilled ham and cheese sandwich. It originated in French cafés and bars as a quick snack. Typically, Emmental or Gruyère cheese is used. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. It get’s it’s name because of the egg resembling an old fashioned woman’s hat.
- Good bread, cut into thick slices
- Béchamel Sauce
- 3 to 4 slices good ham per sandwich
- Grated gruyère, Comté or Swiss cheese
- Fresh thyme leaves
- 1 egg per sandwich
- 1/2 teaspoon white vinegar
Preheat the broiler while you prepare the Béchamel Sauce.
Place the slices of bread on a rack on a sheet pan (or a broiling pan) and broil them about a minute on each side. Remove pan from the oven.
Spread about 1 tablespoon of béchamel over each slice of bread. Top with 1 to 2 slices of ham. Top with grated cheese to taste. Set aside.
Heat water to a boil and reduce heat to a simmer, and add vinegar. (Not bubbling)
Crack each egg into a small bowl or ramekin. Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other eggs. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes.
When the eggs have cooked for 3 minutes, place croque (monsieurs) madame under the broiler and cook until the cheese is bubbling and starting to brown. Remove from the oven.
Using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn't look too loose. You might have to cook the eggs for a minute longer. *Knowing when poached eggs are done is just a matter of practice and preference. Personally I don't like the yolk to taste raw, but I still like it runny, and for this consistency, I usually have to cook the eggs for about 4 to 5 minutes. ** When the eggs look cooked to your liking, remove them with a slotted spoon and transfer to a paper towel-lined plate to remove excess water
Top each sandwich with a poached egg. Sprinkle with fresh thyme, a pinch of salt, and freshly cracked pepper to taste.
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