Croque Madame

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Bonjour !

Je vous présente la tartine du petit déjeuner ultime… la Croque Madame!

The croque madame, the classic French ham and cheese sandwich covered in cheesy bechamel, with a fried egg placed on top of it. Ham and cheese never tasted so good!

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Serves 6

Ingredients:
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
12 ounces Gruyère, grated
1/2 cup finely grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Twelve 3/4 inch-thick slices pain de mie or Pullman bread, toasted
6 tablespoons Dijon mustard
12 slices baked ham, thinly sliced
2 tablespoons canola oil
6 eggs

Directions:
Heat butter in a 2-quart saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6–8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.

Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tablespoon mustard over each. Top with 2 slices ham and remaining Gruyère. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.

Meanwhile, heat oil in a 12-inch cast iron  skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot.

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TODAY.com Parenting Team FC Contributor

 

“A Feast In History: The Food of the Mid-Atlantic”

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Preview from my up coming new cookbook 

“A Feast In History: The Food of the Mid-Atlantic”
#18thCenturyFoodways

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Hoecakes and Honey

General Washington started each day with a breakfast of hoecakes as described by members of his family and guests. More than likely, Washington’s first mea1 of the day was prepared by the enslaved chef, Hercules Posey. Washington’s family loved Hercules’ cooking – Washington’s step-grandson described Hercules as one of the best chefs in America. Washington praised Hercules’ cooking so much the president was reportedly angered and surprised when Hercules escaped and sought his own freedom.This recipe is a modern adaptation of the 18th-century original recipe found among the letters of Nelly Parke Custis Lewis, Washington’s step-granddaughter.

Hoecakes Collage

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Mr. Crumb Stuffing Waffles with Fried Eggs

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Image result for savory waffles umami girl

Photo Credit: Umami Girl, 2019.

 

 

For a change of pace this St. Patrick’s Day,  take a chance and try these savory waffles with cheddar made with Mr. Crumb Sage and Onion Stuffing™ . This dish works equally well for breakfast, brunch or dinner. Top with a fried egg and a dollop of sour cream and serve with a side of bacon and grilled tomatoes for a truly excellent meal.

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Adapted from
Mr. Crumb
February, 2019

Serves 6

Ingredients:
For the waffles:
Two  8-ounce (225g)  tubs of Mr. Crumb Sage and Onion Stuffing™
1 large egg, lightly beaten
2 ounces (50g) Kerry Gold Dubliner Irish Cheddar Cheese™
1 tablespoon  fresh chopped parsley
1/4 teaspoon dried thyme
Salt, to taste
Ground black pepper, to taste
Vegetable cooking spray

For the Eggs:
Large knob of butter
6 large eggs
Snipped fresh chives, for garnish

For Serving:
Cooked bacon, fried mushrooms, grilled tomatoes or sautéed spinach

 

Directions:
Preheat a waffle iron to a medium setting.

Place the stuffing in a large bowl, gently breaking up any large lumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened.

Stir in the cheese and add parsley, thyme and  salt and pepper to taste.

Divide the stuffing mix into six equal portions and shape each one into a patty about 1-inch thick.

Using vegetable spray, lightly grease the waffle iron. Add the patty to the waffle iron and cook for 2-3 minutes until crisp and golden. Transfer to a plate lined with kitchen paper and cover with foil to keep warm. Repeat with the remaining patties.

Heat a large cast iron skillet on medium high heat. Add the butter. When the butter has melted and the skillet is hot, fry the eggs until cooked to your liking.

To serve, place a waffled on a plate and top with an egg and season with salt and black pepper. Serve with crispy bacon, fried mushrooms grilled tomatoes or sautéed spinach, if desired.

Enjoy!

 

Cook’s Notes:
Mr. Crumb Gourmet Stuffing is a product of Ireland and is cooked by hand in small batches by sautéing onions, herbs and spices in pure Irish Butter (made with milk from grass fed cows) before mixing in fresh breadcrumb. The product is available in the United States at Safeway and Albertson Supermarkets.