Croque madame recipe
This croque madame eschews a traditional béchamel sauce topping for the simple reason that, given the choice between taking time to cook delicious, creamy spinach and a boring, bland sauce, spinach wins every time. It's a comfort food classic.
Recipe from Solo: The Joy of Cooking for One by Signe Johansen (published by Bluebird, £16.99).
Ingredients
- 100 g baby spinach, washed
- 1 tsp butter
- 1 small garlic clove, finely chopped
- 2 tsp crème fraîche
- 1 pinch nutmeg, to taste
- 1 pinch sea salt and freshly ground black pepper
- 3.5 oz baby spinach, washed
- 1 tsp butter
- 1 small garlic clove, finely chopped
- 2 tsp crème fraîche
- 1 pinch nutmeg, to taste
- 1 pinch sea salt and freshly ground black pepper
- 3.5 oz baby spinach, washed
- 1 tsp butter
- 1 small garlic clove, finely chopped
- 2 tsp crème fraîche
- 1 pinch nutmeg, to taste
- 1 pinch sea salt and freshly ground black pepper
- 1 knob of butter, for frying
- 2 slices of sourdough bread, country loaf or spelt bread, one slice lightly buttered on one side
- 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have/like)
- 1 tsp crème fraîche
- 0.5 tsp Dijon or English mustard
- 1 egg
- 1 knob of butter, for frying
- 2 slices of sourdough bread, country loaf or spelt bread, one slice lightly buttered on one side
- 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have/like)
- 1 tsp crème fraîche
- 0.5 tsp Dijon or English mustard
- 1 egg
- 1 knob of butter, for frying
- 2 slices of sourdough bread, country loaf or spelt bread, one slice lightly buttered on one side
- 1 handful grated cheese (a mix of gruyère, parmesan and mozzarella or use whatever you have/like)
- 1 tsp crème fraîche
- 0.5 tsp Dijon or English mustard
- 1 egg
Details
- Cuisine: French
- Recipe Type: Sandwich
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 1
Step-by-step
- Start by making the creamy spinach. Put the spinach leaves in a small saucepan to wilt over a low heat, then place in a sieve and drain away all the excess liquid, pressing it with a spoon.
- Heat the butter in the same saucepan over a medium heat until foaming, then add the garlic and cook for 30 seconds, or until it becomes translucent and turns lightly golden.
- Stir in the crème fraîche, then season with a grating or two of nutmeg.
- Fold in the drained spinach, season with salt and pepper and set aside.
- Melt 2 teaspoons of butter in a frying pan or skillet over a high heat until foaming.
- Add the unbuttered slice of bread to the pan and smear the creamy spinach over it, then add about half of the grated cheese.
- Top with the buttered slice of bread (butter-side up), then, when the first slice is golden brown and crisp on the bottom, turn the whole thing over carefully and repeat the frying on the other side.
- Preheat the grill to medium, place the croque madame on a baking sheet or in a roasting dish, top with more cheese, the crème fraîche and mustard and grill until bubbling and slightly caramelised.
- Fry the egg in some butter in a small skillet or frying pan, place it on the croque madame and eat immediately.
Variation: Add a slice of good-quality ham or smoked salmon with the spinach for extra flavour and protein.
This recipe is from Solo: The Joy of Cooking for One by Signe Johansen (published by Bluebird, £16.99). Photography by Patricia Niven.
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