Heya fellow food lovers, it's Pierre Larras here!
Please find below my personal recipe for tasty, cheesy & melty reversed croque-madame. Traditionally, it includes bechamel & an egg on top but I find that too heavy, I prefer to add more cheese and put the egg INSIDE instead!
The ingredients
Sliced whole bread (white bread works fine as well)
Ham
Salted Butter (important for the taste !)
Eggs
Olive oil
Cheese (I like to mix emmental & gouda, but all cheeses work for this recipe)
You will also need...
A non-stick pan
A shooter / shot glass
The method
Step 1
For the layers, I like to go bread / cheese / ham / cheese / bread for extra meltiness. I also add salted butter on top so that I can directly flip it after the first side is cooked.
Step 2
Time to cook it!
Heat a non-stick pan on medium-high, wait till its hot enough. Add a little olive oil so that the croque-madame won’t stick, and some salted butter for the flavour. When the butter starts to bubble you can put the Croque in (with the buttered side on top) and cover it (covering it helps the cheese to melt faster so that the bread is not too burnt)
Step 3
Once both sides are starting to get that golden brown colour (it shouldn’t be fully cooked), it’s time to get that egg inside! Prepare the egg by removing some of the egg white (not all of it).
Then use the shooter glass (or whatever works) to drill a hole on both sides
Step 4
Leave the drilled piece on the pan so that it continues to cook as well
Step 5
Then place the egg in the hole
Step 6
Wait for the egg white on the bottom to cook enough to form a little crust before flipping it. Once it’s good, flip it!
Step 7
Et voilà !
Your croque-madame should now be golden brown on both sides and you should see the cheese starting to try and escape it … that’s what we’re looking for!
Step 8
Place the croque-madame on a plate with its little hat on.
Step 9
Remove the hat and slice it up! BOOM! The egg should be runny, just enough to dip the rest of the croque-madame in it. Delicious…
