Bruno Albouze Croque Monsieur
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Croque Monsieur vs Croque Madame

Yields6 ServingsPrep Time40 minsCook Time10 minsTotal Time50 minsRating

Ingredients

Mornay Sauce
 500 g Milk
 45 g Butter
 30 g All purpose flour
 30 g Sour cream, or heavy cream
 40 g Egg yolks (2)
 150 g Shredded emmental, or gruyère
 50 g Parmesan, grated
Montage
 400 g Pain de mie (12 slices)
 350 g Emmental, or gruyère (12 slices)
 240 g Uncured ham (6 slices)
 40 g Dijon mustard
Topping
 100 g Shredded emmental, or gruyère
 50 g Parmesan, grated
Croque Madame
 300 g Eggs (6)

Directions

1

For bread loaf recipe look up at Whole Wheat Pain de Mie. Makes one 9''x4''x4'' pullman loaf pan holds about 18 slices (9 sandwiches).

Mornay Sauce
2

Melt butter in a saucepan, stir in flour and cook for a couple of minutes on low. Pour in warm milk, bring to a boil and cook for 2 minutes whisking swiftly. Remove from the heat, and mix in cream, egg yolks and cheeses. Season with salt, pepper, nutmeg, and cayenne to taste. Cover the sauce with a plastic wrap in contact and place over a bowl of ice water, and stir every so often. Keep refrigerated for up to 4 days.

Montage
3

Spread some mornay sauce on each bread slice. Add cheese and some Dijon mustard, add ham and cheese. Coat the second slice of bread with mornay, flip over the ham and press to seal. Top with more sauce, and shredded cheeses. Croque monsieur can be kept refrigerated for up to 4 days sealed in freezer bags.

Baking
4

Position rack in middle of the oven. Preheat oven to 450°F/230ºC. Bake croque monsieur for about 10 minutes and finish under the broiler for about 5 minutes.

Croque Madame
5

To make sunny side up eggs round, use a greased pastry ring. Heat up a nonstick pan, thrown in some butter, or olive oil, or both. Cook eggs on medium heat, and season with salt, ground black pepper and praprika to taste. Slide over croque monsieur – Enjoy!

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