So, this seems to be a week in the life of the Undercover Caterer. Monday-Thursday, easy and/or comforting foods, not breaking any sonic food barriers. And definitely not taking any longer to prepare than one hour. Saturday, Sunday and the occasional Friday are my days to really delve in and stretch my imagination and go wild. So, it’s Thursday.
I’m also out of groceries.
It’s sandwich night, y’all.
But it is ME after all, and there is no plain old ham and cheese for dinner if I can help it. What to do? What’s left in the fridge? No milk, no vegetables…..but there are eggs. 4 eggs. 4 people.
Friends, it’s Croque Madame night at the UC household. If you have the stuff to make a ham and cheese, it’s likely you have the stuff to make a croque madame.
Croque = Crunch
Madame = Madam
By the way, you’re supposed to use Gruyere or Swiss cheese but all I had was sharp cheddar. That was ok too.
Step 1: make a ham and cheese sandwich, using mayo and Dijon mustard.
Layer on the ham and cheese.
Cover ‘em up and spread with butter, just like you would for a grilled cheese.
Heat up a griddle or frying pan and cook until the outsides are browned and the inside is melty.
Set the sandwich on a charming flowered plate and heat a small frying pan with some oil or butter. (I used the spray oil for this. Don’t judge.)
Crack the egg into the hot pan and sprinkle with kosher or sea salt.
Once the egg has set and can move freely over the bottom of the pan (usually about 45 seconds), cover the pan and let cook for about 2 minutes.
For croque madame, you want a sunny-side up egg with a cooked white and runny yolks. Crack some pepper on top.
This is a knife-and-fork sandwich.
And there it is. It feels like a real dinner, it tastes like a real dinner but it took you ten minutes and used up the rest of your non-existent groceries.
I’d like to take this time right now to thank the French people for giving us this delicious sandwich. Thank you France.