Recipes

Croque Madame with Crispy Breakfast Potatoes (Serves 3)

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients:

  • 6 slices bread
  • 3 tsp Dijon mustard
  • 4 slices ham (for 2 sandwiches)
  • 1/2 cup sautéed mushrooms (for 1 sandwich)
  • 1.5 cups grated Gruyère cheese
  • 3 eggs
  • 2 tbsp butter + 1 tbsp for frying
  • 1 tbsp flour
  • 1 cup milk
  • Salt, pepper, nutmeg
  • Optional: chopped parsley

Crispy Potatoes:

  • 1.5 lbs Yukon gold potatoes, cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt & pepper

Instructions:

  1. Make Béchamel: Melt 2 tbsp butter, stir in flour, cook 1 minute. Whisk in milk gradually. Cook until thickened. Add cheese, salt, pepper, nutmeg. Set aside.
  2. Toast bread lightly. Spread Dijon on 3 slices.
  3. Add ham to 2, mushrooms to 1, sprinkle with cheese. Top with second bread slice.
  4. Spoon béchamel on top, sprinkle more cheese. Broil until bubbly.
  5. Fry 3 eggs separately, place on top.
  6. For potatoes: Roast cubed potatoes with oil and seasoning at 425°F for 25–30 min, flipping halfway.