Croque Madame
A toasted ham and cheese sandwich topped with a fried egg.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Croque Madame, a variation of the Croque Monsieur, emerged in the early 20th century in French cafés. The addition of a fried egg transformed the simple ham and cheese sandwich into a more substantial and visually appealing dish. The exact origins are unclear, but its popularity quickly grew in Parisian bistros and beyond.
The Croque Madame is more than just a sandwich; it represents a quintessential aspect of French café culture. It's a symbol of relaxed dining, a simple yet satisfying meal often enjoyed at lunchtime or brunch.
Café Staple
The Croque Madame is a ubiquitous item on the menu of French cafés and bistros, often served with a side salad or fries. It's a readily available and popular choice for locals and tourists alike.
Brunch Favorite
Due to the addition of the fried egg, the Croque Madame is a popular brunch dish, providing a more substantial and filling meal than the original Croque Monsieur.
Symbol of French Cuisine
Although relatively simple, the Croque Madame embodies the French culinary philosophy of using high-quality ingredients and simple techniques to create a delicious and satisfying dish.
The Croque Madame offers a delightful combination of savory, rich, and comforting flavors. The key is the balance of the salty ham, nutty Gruyère cheese, creamy béchamel sauce, and the richness of the fried egg.
The salty, smoky flavor of the ham pairs perfectly with the nutty, slightly sweet Gruyère cheese. The béchamel sauce adds a creamy, rich texture and flavor that complements the other ingredients. The fried egg, with its runny yolk, adds a final layer of richness and depth, bringing all the flavors together. The buttered and toasted bread provides a crisp, golden-brown base.
Cheese Choice
While Gruyère is traditional, you can experiment with other cheeses like Comté or Emmental for slightly different flavor profiles. Just ensure the cheese melts well.
Béchamel Consistency
The béchamel sauce should be thick enough to coat the bread without being too heavy. Aim for a smooth, creamy consistency.
Egg Perfection
The fried egg should have a runny yolk. Cook it gently until the whites are set but the yolk remains soft and vibrant.
Bread Selection
Use good-quality bread, such as brioche or pain de mie, for the best flavor and texture. Ensure it's sturdy enough to hold the fillings without becoming soggy.
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