Croque-Madame With Tillamook Vintage Extra Sharp White Cheddar
Melt Tillamook Vintage Extra Sharp White Cheddar atop this egg sandwich
It's no wonder the croque-madame is considered a classic. The sandwich is a riff on the croque-monsieur, another classic sandwich made with ham, cheese (here, the elegant and refined Tillamook Vintage Extra Sharp White Cheddar) and béchamel. It's the addition of a fried egg that upgrades the croque from "monsieur" to "madame."
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Recipe from the Tasting Table Test Kitchen
Croque Madame
Our croque madame gets the special treatment with Tillamook Vintage Extra-Sharp Cheddar Cheese.
Prep Time
15
minutes
Cook Time
10
minutes
Servings
2
sandwiches
Total time: 25 minutes
Ingredients
- For the Béchamel
- 6 tablespoons Tillamook Unsalted Butter, divided
- 1 large shallot, thinly sliced
- 2 tablespoons flour
- 1 cup whole milk
- 1 fresh thyme sprig
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon finely grated nutmeg
- 1 tablespoon Dijon mustard
- For the Sandwich
- Two ½-inch-thick slices sourdough bread
- 4 to 6 thin slices of good quality ham (4 ounces)
- 4 ounces Tillamook Vintage Extra Sharp White Cheddar, grated (2 cups)
- 2 large eggs
Directions
- Make the béchamel: Turn on the broiler. In a medium skillet over medium heat, melt 2 tablespoons of the butter. When the butter begins to foam, add the shallots and cook, stirring occasionally, until they become soft, 4 to 6 minutes. Remove from the heat and set the shallots aside. Wipe the skillet clean and place back on the stove.
- In a small saucepan over medium heat, melt 2 tablespoons of the butter. Whisk in the flour, stirring constantly, until the butter turn pale golden brown. Continue to cook for 2 to 3 minutes, watching closely so as not to burn the roux. Add the milk and thyme, and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes. Season with salt and stir in the nutmeg and Dijon. Discard the thyme. Keep warm.
- Make the sandwich: Arrange the bread slices on a work surface. Top each bread slice with 2 to 3 slices of the ham, then spoon the béchamel on top of each sandwich.
- Heat the clean skillet over medium heat. Add the remaining 2 tablespoons of the butter. Place the 2 sandwiches, bread-side down, in the skillet and brown, 1 to 2 minutes. Transfer the sandwiches to a foil-lined baking sheet. Top the sandwiches with the Tillamook Vintage Extra Sharp Cheddar Cheese.
- Crack the eggs into the skillet and cook. While the eggs are frying, transfer the sandwiches under the broiler and broil until the cheese is melted and becomes golden brown, 1 to 2 minutes. Season the eggs with salt then top each sandwich with a fried egg before serving.
Nutrition
| Calories per Serving | 254 |
| Total Fat | 16.1 g |
| Saturated Fat | 9.0 g |
| Trans Fat | 0.5 g |
| Cholesterol | 76.1 mg |
| Total Carbohydrates | 16.0 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 2.7 g |
| Sodium | 425.7 mg |
| Protein | 11.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
