"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Croque Monsieur et Madame

Published by: Sarah

  • Feb
  • 28

I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious.

3 T Butter
3 T Flour
Salt & Pepper
2 c. Half & Half, warmed
1 loaf Brioche
4 oz.  thinly sliced Black Forest Ham, divided
2 c. Gruyere Cheese, freshly grated & divided
2 Eggs
Parmesan Cheese
Dijon Basil Vinaigrette

Preheat oven to 350°.
Melt the butter & add the flour.
Whisk until flour smells “nutty.”
Season with salt, pepper & nutmeg.
Whisk in warmed half & half.
Continue until thickened.
Add in ¾ c. Gruyere cheese.
Stir to melt & set aside (this is called a Mornay Sauce).
Slice the brioche into four 1” thick slices.
Toast in the oven @ 350° turning once.
Turn oven to broil.
Top 2 slices of bread with ham & a handful of Gruyere.
Set the other 2 slices aside & broil until cheese is bubbly.
Remove, top with reserved slices, some Mornay sauce & a sprinkling of Parmesan.
Put back under the broiler & cook until golden brown.
In the meantime, fry the eggs over easy.
When the Croque Monsieur’s are done, top with the egg to make them Croque Madame’s.
Guild the lily by topping them with a drizzle of vinaigrette (below).

Dijon Basil Vinaigrette

1 T Dijon Mustard
2 T Cider Vinegar or Fresh Lemon Juice
Good Olive Oil
4 leaves Fresh Basil, chiffonade
Salt & Pepper, optional

Place first 3 ingredients into a bowl.
Slowly whisk in enough olive oil to emulsify the dressing.
Whisk in the basil & season with salt & pepper if needed.


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