Mother's Day Croque Madame
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.
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.
Chef Kai
Category
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Gooey Mornay sauce, locally made bread, back bacon and a fried egg top this classic French sandwich.
4 Slices of Sourdough
1 Jar De Minico's Alfredo Sauce
Sea Salt Butter (softened)
1 Pack Back Bacon
1 Cup Parmesan
2 Eggs
2 Cups Emmental Cheese (shredded)
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!
Enjoy!
Try Prosciutto or Prama ham instead of back bacon.
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