There’s something beautifully comforting about starting the day with a hearty breakfast that feels just a tad bit indulgent. Today, dear readers, I invite you on a cozy, culinary journey to France with my take on a classic Croque Madame, infused with a hint of luxurious truffle oil.
My fascination with French cuisine started during a memorable summer trip to Paris. Wandering the narrow, cobblestone streets, I was captivated by the quaint bistros at every corner, each one wafting out aromas of freshly baked bread, sizzling butter, and aromatic herbs. It was during one of those mornings, seated at an old-fashioned café, that I first experienced the magic of a Croque Madame.
A Croque Madame is essentially a Croque Monsieur (a fancy grilled cheese with ham) topped gloriously with a perfectly fried egg. What a genius idea, right? The moment I bit into the crispy, cheesy, and oh-so-decadent confection, I knew it was something I had to recreate in my kitchen back home.
Back in the UK, I’ve spent countless mornings refining this recipe, adding a little twist here and there. While the traditional versions are delightful, I couldn’t resist experimenting. The addition of truffle oil elevates the dish to a new level of sophistication, making it feel like you’re dining at a high-end Parisian bistro from the comfort of your own home.
Now, let’s get to the heart of the matter—how to craft this beautiful breakfast for yourself and your loved ones. Buckle up, brew yourself a lovely cup of coffee, and let’s dive into this recipe!
### Ingredients:
– 8 slices of white or sourdough bread
– 4 large eggs
– 200g ham, thinly sliced
– 200g Gruyère cheese, grated
– 50g unsalted butter
– 2 tbsp all-purpose flour
– 300ml whole milk
– 1 tsp Dijon mustard
– 1 tsp truffle oil
– Salt and black pepper to taste
– 1 tbsp chopped parsley (optional for garnish)
### Method:
1. **Preheat your oven to 200°C (392°F).**
2. **Make the béchamel sauce**: Melt 30g of the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 2 minutes until lightly golden.
3. Slowly pour in the milk, whisking continuously to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens, about 5 minutes.
4. Remove the saucepan from the heat and stir in the Dijon mustard, truffle oil, salt, and pepper to taste. Set aside.
5. Lightly toast the slices of bread in the oven or in a toaster.
6. **Assemble the sandwiches**: On a baking sheet, lay out half of the toasted bread slices. Top each with a layer of ham, then sprinkle generously with half of the grated Gruyère cheese.
7. Place the remaining slices of toasted bread on top to form sandwiches. Spoon the béchamel sauce over the top slices, spreading it evenly.
8. Sprinkle the remaining Gruyère cheese over the béchamel sauce.
9. **Bake** in the preheated oven for about 10 minutes until the cheese is melted and bubbly.
10. **While the sandwiches are baking**, melt the remaining 20g of butter in a large skillet over medium heat.
11. Fry the eggs sunny side up in the skillet until the whites are set and the edges are crispy, about 3-4 minutes.
12. Remove the sandwiches from the oven and top each with a fried egg.
13. Sprinkle with chopped parsley, if using, and serve immediately.
There you have it! A French Bistro Breakfast with a twist of truffle that’s bound to make your mornings a bit more special. Whether you’re treating yourself or surprising your spouse, this Croque Madame is sure to impress.
Enjoy, and bon appétit!
Ingredients
– 8 slices of white or sourdough bread
– 4 large eggs
– 200g ham, thinly sliced
– 200g Gruyère cheese, grated
– 50g unsalted butter
– 2 tbsp all-purpose flour
– 300ml whole milk
– 1 tsp Dijon mustard
– 1 tsp truffle oil
– Salt and black pepper to taste
– 1 tbsp chopped parsley (optional for garnish)
Method
1. Preheat your oven to 200°C (392°F).
2. To make the béchamel sauce, melt 30g of the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 2 minutes until lightly golden.
3. Slowly pour in the milk, whisking continuously to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens, about 5 minutes.
4. Remove the saucepan from the heat and stir in the Dijon mustard, truffle oil, salt, and pepper to taste. Set aside.
5. Lightly toast the slices of bread in the oven or in a toaster.
6. Assemble the sandwiches: on a baking sheet, lay out half of the toasted bread slices. Top each with a layer of ham, then sprinkle generously with half of the grated Gruyère cheese.
7. Place the remaining slices of toasted bread on top to form sandwiches. Spoon the béchamel sauce over the top slices, spreading it evenly.
8. Sprinkle the remaining Gruyère cheese over the béchamel sauce.
9. Bake in the preheated oven for about 10 minutes until the cheese is melted and bubbly.
10. While the sandwiches are baking, melt the remaining 20g of butter in a large skillet over medium heat.
11. Fry the eggs sunny side up in the skillet until the whites are set and the edges are crispy, about 3-4 minutes.
12. Remove the sandwiches from the oven and top each with a fried egg.
13. Sprinkle with chopped parsley, if using, and serve immediately.
