Just as we previously celebrated the Croque-Monsieur, a classic of French bistros and cafés, it would be unjust not to shine a light on its richer counterpart, Croque-Madame, which is equally famous and beloved. Why is it richer? Because, although the ingredients and preparation are the same as for Croque-Monsieur, Croque-Madame features an additional fried egg on top—just that little detail that makes it even more irresistible for some!
CROQUE-MADAME: A SANDWICH WITH ELEGANCE
I’ve always wondered why the French decided to name this crispy sandwich with an egg on top Croque-Madame, so I did a little research and discovered that, being the artistic and creative people they are, they were inspired by the shape of the fried egg, which they say resembles a lady’s hat. This version of the croque is a bit more recent, having appeared on Parisian menus only in 1960, unlike Croque-Monsieur, which was born in 1910.
In addition to Croque-Madame, many other variants of the classic sandwich with just ham and cheese have emerged over time. A few examples include croque provençal (with a slice of tomato), croque auvergnat (made with blue cheese), croque norvégien (with salmon), and croque poulet (with chicken).
HOW TO MAKE A DELICIOUS CROQUE-MADAME
The answer is as simple as the recipe: aside from the fried egg, there is no difference between Croque-Monsieur and Croque-Madame. It all comes down to personal preferences or dietary restrictions. Even I find it hard to choose between the two, but the thought of that irresistibly runny yolk bursting forth when pierced with a fork quickly helps me decide. 🙂
The preparation is just as straightforward. For the ingredients, you’ll need: sliced bread (you can also make it from scratch using a recipe here), Gruyère cheese, Emmental or your favorite cheese, ham, butter, two eggs, salt, and pepper.
After assembling the sandwich with layers of cheese and ham, butter the outside on both sides and toast it in a hot skillet without oil. The butter will melt, forming the signature crust of a croque.
In a bowl, beat one egg with two tablespoons of heavy cream and about three tablespoons of grated Gruyère cheese, seasoning with salt and pepper. Place the sandwich on a baking tray and spoon the egg mixture over it. Then, transfer everything to the oven until the croque is golden and crispy. Meanwhile, you can quickly heat another skillet to make a fried egg to place strategically atop the freshly baked sandwich. Only then is Croque-Madame complete and ready to be enjoyed!
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