Croque Madame


We are absolutely friends by now. If not, this little ol’ breakfast sandwich is so going to fix that! As you have discovered through my chronicles in Coffee & Champagne, I love exploring all of NYC’s eats. Sometimes a restaurant's dish will really stick with me, like this amazing Croque Madame that I can't get out of my mind (see my photo of it, here). Those are the ones that like to reimagine and develop my own recipes around!

I literally just blew my own mind with this recipe—the International Delight French Vanilla Creamer in it is super clutch. It gives it an unmatchable perfect amount of sweetness. The instant my teeth sank into this sandwich, I couldn't help but to, albeit, mouth very full, holler the word “wow” to anyone within ear shot!

Make this brunch and wow yourself (it's an awesome feeling)!


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  1. TO MAKE YOUR DELIGHT-FUL BECHAMEL(ISH) SAUCE. melt 3 tbsp of butter in your saucepan. 

    Add in your flour and whisk consistently till you have a golden colored roux—about 2 minutes.

    Add in your whole milk and International Delight French Vanilla Creamer while making sure to continue your whisking.

    Raise your heat to medium-high and bring your mixture to a boil. 

    Reduce to a simmer and whisk in your cinnamon, 1/3 cup of cheese, salt and pepper.

    Once your cheese has fully melted into the mixture, your sauce is ready.

    Remove from heat, and set aside.

  2. TO BUILD YOUR SANDWICH. lay your bread slices on your work surface.

    Smear your dijon on two of your bread slices.

    Layer 4 slices of your black forrest ham on top of each dijon coated slice.

    Spread half of your bechamel(ish) sauce on your other two slices of bread.

    Sprinkle your remaining cheese over your bechamel(ish) covered bread.

    Close your sandwiches.

  3. TO COOK YOUR SANDWICHES. over medium heat, melt your butter in your large frying pan. 

    Put your sandwiches in the frying pan and let sit untouched until golden brown—about 1 1/2 minutes.

    Flip and let cook for another 1 1/2 minutes. 

    Using your metal spatula, transfer your sandwiches to your baking sheet.

    Spread the rest of your bechamel(ish) sauce over the tops of your two sandwiches.

    This is a good time to pause and fry each of your eggs, one at a time, since one will go on top of each of your sandwiches.

    Cook in the low rack of your broiler for 1 minute.

    Top each of your sandwiches with an egg. 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.