I think the brunch is my favorite meal in the world. It’s the weekend, we get eat everything I like and it doesn’t long to prepare. I’m always looking for original recipes to change of the traditional eggs benedict that everyone is asking for all year round. With the concept of croque-madame with its egg directly cooked in a hole made in the bread, I think those are going to be the next hit for brunch aficionados.
Why you should try this croque-madame:
Not only is it beautiful and delicious:
- it hardly takes 10 minutes to make
- it can be prepared in advance (so that even the late risers can have their share…)
- it can be served to everyone at the same time because it is bake in the oven
It is so much more convenient than fancy poached eggs that requires an organisation out of this world if you want to serve everyone at the same time.
So this is going to be a new weekend favorite! I can never be bored of watching the runny egg yolk, yum!
Cook time: 12mins
For 6 croques-madame
- 12 whole slices of sourdough bread
- 6 eggs
- 6 slices of ham
- 9 slices of cheese (I used Emmental, but you can use any cheese you want)
- fresh thyme
- salt and pepper
- Cut a hole in half of country bread slices using a round cookie cutter (2cm smaller than the max height of the slices).
- Butter the other half of the slices.
- Place buttered slices on a sheet of baking paper on a baking tray. Place a slice of ham and a slice of Emmental cheese on the slices of bread and cover with the slices with a hole. Check that there is no gap between cheese and the bread otherwise the eggwhite might leak when cooking (if necessary add a little cheese to fill the gaps).
- Then break an egg into each hole. Bake at 180°C for 12-15mn until the bread is golden brown and the egg white is cooked.
- Season with salt and pepper and sprinkle with fresh thyme.
- Serve the croque-madame hot with a green salad.