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Croque Madame

Michael Moore - Hunter Valley
 
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Croque Madame

Serving size: Serves 4
Cuisine type: French
Cooking time: Less than 30 minutes
Special options: Heart friendly, Lactose free, Low Carb, Nut free
Course: Breakfast, Entree, Snacks
Favourite flavours: Easy recipes

INGREDIENTS

4 large slices of sourdough bread
Pukara estate extra virgin olive oil, to drizzle
1 tablespoon dijon mustard
¼ cup Pukara Estate mayonnaise
4 slices leg ham, shredded
100g Heidi gruyere or parmesan cheese, finely grated
½ cup Pukara estate extra virgin olive oil
4 organic eggs
METHOD

Toast bread slices until golden brown, drizzle with a little oil.

Spread the toasts with mustard and mayonnaise, top with ham and cheese.

Warm oil in a medium non-stick frying pan. Crack eggs into small bowls, gently drop eggs into oil, in batches and lightly poach until just set. Remove with a slotted spoon and place onto toasts. Drizzle toasts with a little of the pan oil.
 
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User comments
In respone to buckets-3eyedfish I have heard of poaching eggs in oil before. I think it is part of Thai cuisine. This site tells you how to do it technically.us_eat_x_deep-fried-eggs This one gives a recvipe for thai deep fried egg salad eatbrisvegas.blogspot.com_2007_07_thai-deep-fried-egg-salad-yum-kai-dow.html (forrward slashes replaced with underscores)
A proper Croque Madame is made with bechamel sauce not mayonnaise (yuck !). You can omit the bechamel entirely if you want to. The real french way is like this 1. Prepare Bechemel if using. The bechamel should be made thick-ish and left to cool slightly before using for the croque. 2. You take two slices of white bread 3. spread a little dijon mustard and bechemal on the bread. 4. add the gruyere (shredded or sliced) and the ham 5. next you spead the outside with a little olive oil or butter and cook it in a frying pan over low heat until the cheese is melted. You will need to turn it over with a spatula. 6. Finally you fry the egg in 1 Tablespoon oil or butter (anyway you like, I prefer sunny side up and a bit runny) There is another option to cook them in the oven. If you choose this you should put additional bechemel and cheese on top of the assembled sandwiches and cook in the oven until the cheese is melted and bubbling. Bon appetit !
Looking at the photo provided, I get the impression its just a fried egg really! Just another fancy way of telling us to top the toast with a fried egg....maybe
Can anyone tell me just how do you poach eggs in half a cup of EVO????? As a chef of 20 years I have never heard nor seen such a method for poaching eggs.. in OIL

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