Croque Madame {sub bacon for ham}


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I’ve been wanting to make a bacon version of the Croque Madame for weeks now.  Ever since seeing some delicious looking recipes on Pinterest. Perusing my fridge this weekend, I noticed that I had bought a package of thick-cut bacon from Trader Joe’s and never used it; and that I had most the ingredients for a Croque Madame anyway. So I hightailed my car to Trader Joe’s and grabbed a loaf of bread (I got some good-looking French bread) and loads of cheese. I reduced this recipe by half with the intent of only making two sandwiches and having lots of leftover bechamel sauce (I only had six slices of bacon or I could have been enjoying this sandwich all week!). This thing was so filling for a late lunch that I didn’t need to eat any dinner that night. (I may have indulged in dessert though…) Below is my modified version of the recipe found at SAVEUR.

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ingredients.

  • 3 T. butter
  • 3 T. flour
  • 2 c. whole milk
  • 12 oz. cheese, grated such as Gruyère, fontina, white cheddar, mozzarella etc.
  • ½ c. finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste Freshly
  • grated nutmeg, to taste
  • 12 ¾”-thick slices pain de mie or Pullman bread, toasted (I used French bread)
  • 18 slices of cooked bacon
  • 6 eggs

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directions.

  1. Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6 to 8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.IMG_9349
  2. Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. butter over each. Top with 3 slices bacon and Gruyère. On the other six slices top with a generous amount of bechamel and additional grated cheese. Broil until cheese begins to bubble and brown, 3 to 4 minutes.
  3. Meanwhile, cook eggs in a nonstick skillet over medium heat until whites are cooked but yolks are still runny, about 3 minutes. Season with salt and pepper. (Alternatively you can poach the eggs.) Place an egg on top of each sandwich, and serve hot.

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Recipe rating: 

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