Ingredients with Measurements:
- 8 slices of sourdough bread
- 8 slices of ham
- 8 slices of Gruyere cheese
- 4 eggs
- 1/4 cup of milk
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of whole milk
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- 1 cup of roasted red peppers, sliced
Special equipment needed:
- Non-stick skillet
- Whisk
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the whole milk, whisking constantly to prevent lumps. Add the nutmeg, salt, and pepper. Cook for 5-7 minutes, or until the sauce has thickened.
4. Remove the sauce from the heat and set aside.
5. Place the slices of bread on a baking sheet and toast in the oven for 5-7 minutes, or until lightly browned.
6. Remove the bread from the oven and spread a tablespoon of the sauce on each slice.
7. Top each slice of bread with a slice of ham, a slice of Gruyere cheese, and a few slices of roasted red peppers.
8. In a non-stick skillet, melt a tablespoon of butter over medium heat.
9. In a small bowl, whisk together the eggs and milk. Pour the mixture into the skillet and cook until the eggs are set.
10. Place the cooked eggs on top of the roasted red peppers.
11. Place the baking sheet back in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 30g
Protein: 28g
Substitutions for ingredients:
- Sourdough bread can be substituted with any bread of your choice.
- Ham can be substituted with turkey or chicken.
- Gruyere cheese can be substituted with Swiss cheese.
Variations:
- Add sliced tomatoes or avocado for extra flavor.
- Use bacon instead of ham.
- Add a sprinkle of paprika for a smoky flavor.
Tips and tricks:
- Make sure to whisk the sauce constantly to prevent lumps.
- Use a non-stick skillet to prevent the eggs from sticking.
- Use a sharp knife to slice the roasted red peppers thinly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve on a plate with a side salad or roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a glass of white wine or a cup of coffee.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more milk.
- If the eggs are sticking to the skillet, use a non-stick spray or add more butter.
Food safety advice:
Make sure to cook the eggs until they are set to prevent any risk of foodborne illness.
Food history:
Croque-Madame is a French dish that originated in Paris in the early 1900s. It is a variation of the Croque-Monsieur, which is a grilled ham and cheese sandwich.
Flavor profiles:
This dish is savory and cheesy with a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve hot with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French