Heart Healthy from WakeMed Heart Center

Croque Madame

October 16, 2014 |

Recipe courtesy of Master Baker Lionel Vatinet
as seen on episode “Carter Farms Wheat & LaFarm Bakery”, season 4


  • Four 1-inch-thick slices La Farm Bread
  • Four ⅛-inch-thick slices Comte of Gruyere cheese
  • 2 thin slices French-style boiled ham or other unsmoked ham
  • Mornay Sauce
  • shredded mozzarella cheese
  • 4 teaspoons clarified butter
  • 4 large eggs, at room temperature
  • Fine sea salt and freshly ground black pepper
  • 2 teaspoons chopped fresh chives, optional


  • Preheat the oven to 450˚F. Line a baking sheet with a silicone liner or parchment paper.
  • Place 2 slices of bread on the lined pan.
  • Place a slice of cheese on each slice of bread; then, place a slice of ham on top of the cheese.
  • Top the ham with the final slice of cheese and cover with the remaining slice of bread.
  • Spread 2 tablespoons of Mornay Sauce on top of each sandwich, making sure that the entire top is completely covered with sauce.
  • Sprinkle an equal portion of mozzarella on top of each sandwich.
  • Place in the preheated oven and bake until the sandwiches are golden brown and bubbling, about 10 minutes.
  • While the sandwiches are baking, heat 2 teaspoons of clarified butter in each of two small frying pans over medium heat.
  • Carefully break 2 eggs into each of two small ramekins (this is to ensure that no contamination of the shell makes its way into the cooking eggs).
  • Carefully tip the eggs into each pan.
  • Season with salt and pepper to taste and cook for 1 minute.
  • Using a flexible spatula, turn the eggs and cook to the desired degree of doneness. (At La Farm Bakery, we prefer an oozy, runny yolk to mix in with the melted cheese.)
  • Place each hot, bubbling sandwich on a warm luncheon plate.
  • Transfer 2 eggs to the top of each sandwich, season to taste with salt and pepper, garnish with chopped chives (if using), and serve immediately.

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Category: Recipes

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