An indulgent classic French sandwich stuffed with back bacon and plenty of Gruyere smoothered in a rich cheesey Mornay sauce and a beautiful fried egg.
Mother's Day Croque Madame
Gooey Mornay sauce, locally made bread, back bacon and a fried egg top this classic French sandwich.
Pour the jar of Alfredo in a medium sauce pot and bring to a simmer on medium high heat
Remove sauce from the heat and stir in 1 cup Emmental and 1/2 cup parmesan and set aside.
Preheat a large non stick skillet or griddle pan on medium high heat
Preheat oven broiler on high
Butter four slices of bread on a piece of parchment paper, flip over so they are butter side down and spoon a table spoon of the cheese sauce on two slices.
Top cheese sauce withe 4 slice of back bacon and 1/4 cup shredded Emmental cheese and top with the other slice of bread (butter facing outwards)
Fry the sandwiches like a grilled cheese until golden brown on both sides. Remove the sandwiches and place on a sheet tray.
Top each sandwich with another tablespoon or two of the cheese sauce, sprinkle with remaining Emmental and Parmesan. Broil until golden brown and bubbly.
In a clean non stick, fry two eggs and top each sandwich with the egg!
Try Prosciutto or Prama ham instead of back bacon.