Ingredients with Measurements:
- 8 slices of bread
- 8 slices of ham
- 8 slices of Swiss cheese
- 4 eggs
- 4 slices of bacon
- 1 large onion, sliced
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
Special equipment needed:
- Skillet
- Griddle or panini press
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the griddle or panini press to medium-high heat.
2. In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onions and cook until caramelized, about 10-15 minutes. Remove from the skillet and set aside.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk, whisking constantly to prevent lumps. Add the nutmeg, salt, and pepper. Cook until the sauce thickens, about 5-7 minutes.
6. Place 4 slices of bread on the griddle or panini press. Top each slice with a slice of ham, a slice of Swiss cheese, and some caramelized onions. Cover with another slice of bread.
7. Brush the top of each sandwich with the sauce. Place the sandwiches on the griddle or panini press and cook until the bread is toasted and the cheese is melted, about 5-7 minutes.
8. In a skillet over medium heat, fry the eggs until the whites are set and the yolks are still runny.
9. Place each sandwich on a plate. Top each sandwich with a fried egg and a slice of bacon.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Griddle or panini press: medium-high heat
Skillet: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 610
Fat per serving: 31g
Carbohydrates per serving: 42g
Protein per serving: 37g
Substitutions for ingredients:
- Instead of Swiss cheese, you can use Gruyere or cheddar cheese.
- Instead of ham, you can use turkey or chicken breast.
- Instead of bacon, you can use prosciutto or pancetta.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Use a different type of bread, such as sourdough or rye.
- Make a Croque-Monsieur by omitting the fried egg.
Tips and tricks:
- Make sure to cook the onions until they are caramelized to bring out their sweetness.
- Use a good quality Swiss cheese for the best flavor.
- To make the sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sandwiches, place them in a toaster oven or oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwiches on a plate with a side salad or roasted vegetables.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables, such as asparagus or Brussels sprouts
- French fries or sweet potato fries
Troubleshooting advice:
- If the sauce is too thick, add more milk to thin it out.
- If the bread is not toasting evenly, adjust the heat on the griddle or panini press.
Food safety advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny to prevent foodborne illness.
- Store any leftover sandwiches in the refrigerator within 2 hours of cooking.
Food history:
The Croque-Madame is a French sandwich that originated in Paris in the early 1900s. It is a variation of the Croque-Monsieur, which is a ham and cheese sandwich. The Croque-Madame is topped with a fried egg, which is said to resemble a woman's hat.
Flavor profiles:
The Croque-Madame is a savory sandwich with a combination of salty ham, nutty Swiss cheese, and sweet caramelized onions. The sauce adds a creamy and slightly tangy flavor, while the fried egg and bacon add richness and depth.
Serving suggestions:
Serve the Croque-Madame for brunch, lunch, or dinner. It is a hearty and satisfying sandwich that can be enjoyed any time of day.
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Region: French