Croque madame, sauce mornay (toasted ham and cheese sandwich with a fried egg and mornay sauce)
Croque-madame, sauce mornay (toasted ham-cheese sandwich, fried egg and mornay)
- Preparation Time100 mins
- Cooking Time20 mins
For the croque madame
For the brioche
For the mornay sauce
2) Lay out the bread slices. Divide the ham among them, making sure it doesn't extend over the edges of the bread. Place the cheese over the ham. If the cheese is larger than the bread, bend it over to fit.
3) Heat two large ovenproof nonstick pans or griddles over medium heat. (If you have only one large pan, make two sandwiches and keep them warm in the oven while you make the second batch.) Add 15g of the butter to each pan. When it has melted, add half the bread, cheese-side up to each pan and cook for 1-2 minutes, or until the bottoms are golden brown. Transfer the pans to the oven for 2-3 minutes to melt the cheese.
4) Meanwhile, melt the remaining 15g of butter in a large ovenproof skillet and fry the eggs. Cook the eggs until the bottoms are set, then place the skillet in the oven for a minute to set the top of the whites. (We cook the eggs in 13cm individual skillets.)
5) When the cheese is melted, remove the sandwiches from the oven. Place two slices together to make each sandwich and put each sandwich on a serving plate. Place an egg on top of each sandwich. Pour about 60ml of the sauce over the white of each egg, leaving the yolk uncovered. Grind black pepper over each egg and garnish the eggs with a diagonal sprinkling of chopped parsley. Serve with frites, if desired.
Jean-Louis Palladin was a close friend and one of the greatest chefs I've ever known. And he made some of the best brioche I've ever tasted. This is his recipe. Start it a day before you want to make it, as the dough has to rest overnight.
1) Combine the water and yeast in a small bowl. Let stand for 10 minutes, then stir until the yeast is completely dissolved. Set aside.
2) Sift together the flours, sugar, and salt into the bowl of a stand mixer fitted with the dough hook. Add the eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed. Slowly add the dissolved yeast and continue beating at low speed for 5 minutes. Stop the machine, scrape any dough off the hook, and beat for another 5 minutes.
3) Add about one-quarter of the butter cubes at a time, beating for about 1 minute after each addition. Once all the butter has been added, beat for 10 minutes more.
4) Place the dough in a large floured bowl and cover with clingfilm. Set aside in a warm place until doubled in size, about 3 hours.
5) Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough over several times while lightly pressing down on it.
6) Return the dough to the bowl, cover with clingfilm and refrigerate overnight.
7) The dough is now ready to shape or use in another recipe. Generously butter two 22-by-11cm loaf pans. Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and shape it into two rectangles that fit in the loaf pans. Place the dough in the pans.
8) Let the dough rise uncovered in a warm place until it is about 1 1/2cm above the top of the pans, about 3 hours.
9) Preheat the oven to 180C/Gas 4.
10) Bake the brioche in the centre of the oven until it is well browned on top and sounds hollow when tapped on the bottom, 35-40 minutes. Remove the brioche from the oven and immediately turn out onto a wire rack.
11) If serving immediately, let the breads cool for 10 minutes, then slice. If serving within a few hours, wrap the hot bread in aluminium foil and set aside at room temperature until ready to use. To freeze, wrap the hot bread in foil and promptly freeze. The bread can be kept frozen for up to 1 month; when ready to use, reheat (without thawing and still wrapped in the foil) in a 140C/Gas 1 oven until heated through, 20-25 minutes. If using the brioche for croutons, let sit at room temperature uncovered to dry for a day.
Mornay, a roux-thickened white sauce, is a luxurious cheese sauce that we use for gratineed scallops, macaroni and cheese, croque monsieurs and madames, and crepes.
1) Melt the butter in a medium heavy saucepan set on a diffuser over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes or until the onion is translucent. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or colour. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns and cloves. Move the pan to one side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan--don't scrape the bottom of the pan--and continue.)
2) Remove the sauce from the heat and season to taste with salt, a grating of nutmeg and a pinch of white pepper. Strain the sauce, add the cheese and whisk to melt. Use immediately, or place in a storage container, press a piece of clingfilm against the surface to keep a skin from forming and refrigerate for up to a week. If the sauce is too thick after refrigeration, it can be thinned with a little double cream.
Variation: For 700ml sauce, use 60g butter, 2/3 cup diced onion, 35g flour, 630ml milk, 315ml double cream, 4 peppercorns, 4 cloves and 50g cheese. Make the sauce in a large saucepan.
Other recipes with cheese
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
Spinach salad with grilled Mediterranean vegetables
Grilled corn salad with lime, red chilli and cotija
Prawn and Avocado Salad with Frico Chips
Creamy Lemon-Pepper Orzo with Chicken and Fig Salad
Caramelised Pears and Goats' Cheese with Chicory
Parmigiano Reggiano, Pomegranate and Wild Rocket Salad
Other recipes with ham
Parma Ham and Wild Mushroom Beef Wellington
Parma Ham, Avocado and Cucumber Sushi Bites
Ham Hock Croquettes with Truffled Pea Purée and Fried Quail Egg
Parma Ham, Strawberry, Mozzarella and Walnut Summer Salad with Kiwi-Lime Vinaigrette
Parma Ham, Parmesan, Spinach and Basil Savoury Muffins with Creamy Goat's Cheese
Parma Ham, Goat's Cheese, Avocado and Fresh Herb Bruschetta
Basil, Ricotta, Walnut and Parma Ham Cocktail Quiches
Spinach and Goat's Cheese Eggy Bread Muffins
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Jamie's Great Britain
Jamie Oliver explores the history of British food and how British cuisine has been influenced by centuries of invasion, exploration, and immigration. He samples modern and traditional dishes and cooks up delicious meals inspired by his trip.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Bake Off: The Professionals
Teams of professional pastry chefs across Britain compete in a spectacular bake-off. They create exquisite desserts and showpieces in a bid to impress world-renowned judges and be crowned the winner.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
John Torode's Asia
Chef John Torode embarks on a spectacular journey around Asia. He tastes mouth-watering flavours and dishes and meets brilliant culinary teachers that inspire him to create new dishes of his own.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Cleaning Up In Mississippi
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Desserts Doing Good
The final three young bakers create cakes to impress the judges. They must stick to a school club theme for a chance to be crowned winner and take home $25,000.
The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.
Friends In Need
Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.
After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.
Ainsley prepares meals for a lazy Sunday, from sweetcorn fritters with poached egg to slow-roasted lamb. Gyles Brandreth shares his recipe for fish finger sandwiches.
Film Crew Takeout
Ree Drummond cooks for her kid crew after a day of filming. She makes veggie packed burritos, tortilla soup, s'mores brownies and baked BBQ ribs.
Listless In Louisiana
Robert travels to Louisiana to visit Boutte's Bayou Restaurant. Owner Nick is too proud to ask for help, so Robert trains him be a leader and trust his staff.
Ainsley brings a classic British pub menu into the kitchen. His yummy dishes include sausages with mustard mash. And, Selasi Gbormittah makes hazelnut profiteroles.
Ree shares delicious eats to take to parties and cookouts. Dishes include a grilled potato salad, queso with grilled veggies and quick and easy fruit tarts.
House Of Cards
Robert visits Cafe No Fur in Las Vegas, where the owners – a model and a former poker player - must change their stubborn ways if they want the business to survive.
Ainsley recreates his favourite takeaway dishes, from Indian to Italian. Anita Rani joins him to cook a smoked aubergine curry, and Jeremy Pang makes crispy chilli beef.
Home: Dinner Start To Finish
Ree makes dinner in real time, starting at the end with dessert. And, she makes steak Diane, easy roasted parmesan potatoes and garlic butter mushrooms.
A Dream In Shambles
Robert heads to Las Vegas to work his magic at A Pizza Melody. The owner's husband has spent almost $1 million trying to make it a success, to no avail.
Ainsley celebrates a great British tradition: tea. He puts a modern twist on a classic with black forest brownies. And, actor John Partridge serves up sausage rolls.
Home: Tale Of 4 Dinners
Ree dishes up a tasty tale of four dinners. They include sticky soy glazed salmon with broccolini and lime rice, and creamy gnocchi with chorizo and peppers.
Adam is in Texas to chow down on a 42-inch pizza smothered in mozzarella. And, he is challenged to eat a five-pound grilled cheese sandwich.
Adam samples a Triple Threat Pork Sandwich in Detroit. And, he travels to Knoxville to take on a gigantic pork burrito challenge that’s never been conquered.
Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter.