Croque Madame: Yes Please!
Croque Madame is the kind of breakfast that’s equal parts indulgence and simplicity. It’s essentially a dressed-up grilled ham and cheese, topped with a perfectly cooked egg, yolk all creamy and rich. The kind of thing you’d serve to guests if you want to impress without breaking a sweat.
Let’s talk grilled cheese hacks: forget butter—try mayo. I know, it sounds strange, but hear me out. Mayo on the outside of a grilled cheese gives you that crunch you didn’t know you were missing. The eggs and oil in mayo turn the bread golden and crispy, almost like a perfectly fried crust. No waiting around for butter to soften, no tearing your bread apart trying to spread it straight from the fridge.
Plus, mayo’s got a higher smoke point than butter, so you can crank the heat without risking a burnt, blackened mess. And there’s that tiny bit of tang in mayo, just enough to cut through the richness of the cheese and give you a sandwich with a little edge. For the purists, you can even go half-mayo, half-butter—but trust me, try it once, and you’ll get it.
Here’s how it’s done:
Ingredients: Sourdough bread, mayonnaise, butter, thinly sliced Black Forest ham, Gruyère cheese and eggs.
Most grilled cheese sandwiches use butter, but I prefer mayo. Start by coating the top sides of the bread with mayonnaise. Heat the pan to medium-low heat, then turn it down to low. The secret here is patience—grilling that sandwich nice and slow.
Place a slice of bread mayo side down, in the pan, layer on the cheese and ham, then a bit more cheese, and top it with the second slice of bread, mayo side up. Let it cook low and slow, about 5 minutes on each side until the bread is golden and crispy. Add a pat of butter when you flip—it’s worth it.
Once the sandwich is perfectly toasted, take it out and add a bit more butter to the pan. Here’s the thing about a fried egg: it’s simple, but it’s unforgiving. You can’t just throw it in a pan and hope for the best. Start with a good pan, non-stick if you’ve got one, and heat it over medium. Add a small pat of butter or a drizzle of olive oil. Let it get hot—don’t rush this; you want the fat shimmering, ready to meet that egg.
Crack the egg carefully; don’t break the yolk. The whites should sizzle a little when they hit the pan—that’s how you know you’re in business. Now, give it a minute; let those edges crisp up while the yolk stays soft. Baste the whites with a little hot oil if they’re cooking too slow, or turn down the heat if they’re racing ahead. And don’t forget to season—a little salt and pepper, right on top.
Once the whites are set and the edges are golden, slide it out of the pan. The yolk should be warm but still runny, ready to spill over whatever you’re pairing it with. Simple, honest, and done right.
Slide the egg on top of your sandwich, serve it right away, and let that yolk flow.