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Croque Madame
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Croque Madame

45 minPorcje: 2Nutri-Score D€€
od @andy_cooks17 importówugotowano 0 razy
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Składniki

2 osoby
  • sourdough bread (sliced)Piekarnia4 kawałki
  • ham (prosciutto or leg ham)Mięso120 g
  • eggs (for frying)Nabiał2 kawałki
  • Comté cheese (grated)Nabiał300 g
  • mustard (2 teaspoons for the sandwiches, 1 tablespoon for the sauce)Spiżarnia3 kawałki
  • butter (melted)Nabiał120 g
  • flour (heaped tablespoons)Spiżarnia30 g
  • milk (cold)Nabiał200 ml
  • salt (to taste)Przyprawy2 g
  • chives (chopped, for garnish)Warzywa i owoce5 g

na porcję

Wartości odżywcze

1123kcal

Węglowodany
65 g
Białko
53 g
Tłuszcz
73 g
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Przybory

  • Patelnia
  • Rondel
  • Trzepaczka
  • Tarka
  • Naczynie żaroodporne
  • Piekarnik

krok po kroku

Przygotowanie

  1. Toast the bread

    • Butter one side of each bread slice with melted butter.
    • Grill the slices in a hot pan or under the grill until golden.
    Krok 1

  2. Fill the sandwiches

    • Spread the mustard on half of the bread slices.
    • Top with the ham and some of the grated cheese, keeping at least half for the mornay sauce.
    • Close each sandwich with a second slice of bread and place on an oven-safe tray.
    Krok 2

  3. Make the mornay sauce

    • Add the flour to the leftover melted butter and whisk until golden brown.
    • Slowly pour in the cold milk, whisking until smooth.
    • Add the remaining grated cheese and whisk until smooth and silky.
    Krok 3

  4. Finish the sauce

    • Take the pan off the heat, stir in the mustard and season with salt.
    Krok 4

  5. Bake the sandwiches

    • Pour the mornay sauce over the sandwiches.
    • Bake at 200 °C until nicely browned.
    Krok 5

  6. Fry the eggs

    • While the sandwiches bake, fry the eggs in a pan.
    Krok 6

  7. Serve

    • Top each sandwich with a fried egg.
    • Garnish with chopped chives and enjoy.
    Krok 7
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