Croque Madame

Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

A creamier, richer alternative for Madame, with the simple addition of a fried egg and a couple spoonfuls of Béchamel sauce. Béchamel sauce owes its name to the Marquis of Béchamel, who felt it was an improvement on velouté (which is made in a similar way but with white stock rather than milk), although it was originally made by simply adding large quantities of cream.