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  • Antoinette

I wrote this one evening when I was in Paris..❤️

Updated: Feb 26


Paris.. I love....

Your quaint comfortable living spaces with large open windows.

Your delightful sounds of pigeons that stoop near my window.

Your never ending sounds of motorbikes and cars.

Your fascinating people engaged in deep conversation and discussions.

Your aroma of delicious cuisine making its way through the narrow streets.

Your aggressive cars driving through traffic passively allowing pedestrians to cross.

Your intricate architecture.

Your lively music and song.

Your dogs that navigate through streets without a leash.

Your beautiful women with tussled hair and modest dress.

Your inexpensive wine, bread and cheese that is so irresistibly delicious.

Your history of this beautiful city!

Paris.. I love YOU❤️


Paris also makes me think of a well known dish that originated in their cafés and bars as a quick snack. Yes, I’m speaking of the CROQUE MADAME and CROQUE MONSIEUR! ..So I decided to make BOTH😜... tiens à me rejoindre?

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Ingredients

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

1 1/4 cup whole milk

dash of thyme , optional

¼ cup grated Parmesan cheese

1 1/2 cups Gruyere cheese

1/2 tsp. Salt

1/2 tsp. Fresh Ground pepper

pinch of freshly grated nutmeg

8 thick slices French loaf, sourdough or country bread

8 to 12 slices good quality deli ham

2 eggs

2 tbsp. Olive oil

For the herbes de Provence

basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme.

Instructions for the Béchamel Sauce

In a saucepan melt the butter over medium heat. Whisk in the flour until light golden. Gradually add the milk while continually whisking until smooth. Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps and scorching. Add the Parmesan cheese, salt, pepper, thyme and nutmeg.

Simmer for another minute then remove from heat. (Add salt to taste).

Instructions for toast and eggs

Pre-heat the oven to 400 F.

Line rimmed baking sheets with parchment paper and arrange the bread slices in a single layer. Spread small amount of butter on both sides of bread. Bake in oven, flipping on both sides until toasted. Then remove from oven and set aside.

In a medium frying pan heat 2 tbsp. olive oil over medium heat.

Crack the eggs into the pan, and season with salt and pepper, then cover and reduce the heat to medium-low. Cook until the whites have set and the yolks are to your liking.

Making the Croque Madame

Pre-heat the broiler.

Spread Dijon mustard evenly on 4 slices of the toasted bread.

Layer ham and then grated gruyere cheese evenly among slices, season with salt and pepper, and top with remaining bread slices.

Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese and herbes de Provence seasoning (I made my own) on top!

Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler to high and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

Transfer to individual plates

For the Croque Madame top with a fried egg!


Enjoy! 😉

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