Continuing the theme of the breakfast, I decided to share a very delicious recipe, inspired by French cuisine. Sandwich with a crisp, delicate aroma of baked ham and cheese … or Croque Monsier, first appeared in Parisian cafes in 1910.
The founder of the recipe remains unknown. For many breakfast without eggs – it’s not a breakfast, so soon appeared a new version of the sandwiches – Croque Madame. There are plenty of recipes, how to prepare this sandwich. I came up with a version that came to my taste.
2 large whole grain bread edges
Ham, sausage or baked meat
Take 2 large slices of bread 1 cm thick. Spread the butter on one side of each slice. Cut out the middle of a slice leaving a”frame” of 1.5 cm thick.
Put both slices of bread in a heated frying pan with the butter facing down, gently break the egg into the “frame” without damaging the yolk. Fry until golden brown, so that the egg sets slightly.
To collect Croque-Madame: spread the butter on the unroasted side of 1 piece of bread, sprinkle with grated cheese and lay out the meat product (I like to use small sausages cut into rings).
Cover with a piece of bread with fried eggs, gently squeeze and put in the oven preheated to 170°C. Protein should be baked, and cheese should be melted.