The difference between a croque monsieur and madame (+ our ultimate recipe)

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In France and Belgium you can’t ignore it: the croque monsieur  or  madame . This sandwich is usually filled with ham and cheese, and topped with béchamel sauce or a fried egg on top, but which one? And: how do you make them the tastiest?

Ingredients

For 1 croque

Monsieur:

  • 2 thick slices of white bread (preferably day old)
  • 2 slices of ham to taste
  • 40-50 grams grated Gruyere or Emmenthaler cheese (or another spicy, melting cheese)
  • 3-4 tablespoons béchamel sauce
  • Mustard to taste
  • A handful of Parmesan
  • lump of butter

madam:

  • 2 thick slices of white bread
  • 2 slices of ham to taste
  • 40-50 grams grated Gruyere or Emmenthaler cheese (or another spicy, melting cheese)
  • 1 farm fresh large egg
  • Mustard to taste
  • lump of butter

It’s actually quite simple: the croque monsieur is topped with a divine layer of béchamel sauce and sometimes au gratin with an extra layer of grated cheese.

The feminine variety, the croque madame , is very similar to the monsieur but generally contains no béchamel sauce and is accompanied by a perfectly cooked fried egg.

Making croque monsieur

Making a croque monsieur is a lot easier than it might seem. Start with the béchamel and preheat your oven to the grill setting.

Brush the buns on one side with butter and heat a frying pan over medium heat. Also melt a little butter in it and spread a slice on the ‘dry’ side with the mustard, top with the grated Gruyère or Emmenthaler and ham. Top with the other slice and cook in the pan until the cheese is melted and the outside is golden brown and crispy.

Then remove the croque from the pan and place in an oven-proof dish or on a plate. Place a few spoonfuls of béchamel sauce on top and top with the Parmesan and a good pinch of black pepper. Gratin in the oven for a few minutes and serve immediately.

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Making Croque Madame

The croque madame is also anything but difficult. The most important thing is the timing, so that your egg still has a perfectly running yolk, but the bread is still crunchy .

Brush the buns on one side with butter and heat a frying pan over medium heat. Also melt a little butter in it and spread a slice on the ‘dry’ side with the mustard, top with the grated Gruyère or Emmenthaler and ham. Top with the other slice and cook in the pan until the cheese is melted and the outside is golden brown and crispy.

You may also like: Croque madame muffins from Rachel Khoo  or go for a croque madame with salami

Meanwhile, fry the egg sunny side up and if necessary use this tip to ensure that your yolk remains perfectly  runny  . Place the egg on the  croque, season with salt and pepper and serve immediately.

More sandwiches

At Culy we love toasted sandwiches. With meat, without meat, with cheese, without cheese, we all like it equally. We give you the best tips for the ultimate sandwich  (like this  sandwich with brie, Parma ham and fig – finger licking good!). We have listed the 7 tastiest sandwiches to make yourself. Do you want nothing crazy, but just a classic cheese sandwich? We tell you how to make the ultimate cheese sandwich from the movie chef himself . Food porn guaranteed!


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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