Flow rate
Second courses
Duration
30 minutes
Difficulty
Easy
Ingredients
- 80 g of Losa d'antan Occelli®
- 8 slices of sandwich bread
- 4 tablespoons of béchamel sauce
- 4 slices of cooked ham
- Occelli® butter to taste
- 4 eggs
- Salt to taste
- Pepper to taste
Preparation
The croque madame is a rich and tasty French sandwich: stuffed with cheese and ham, it is browned in a pan with butter and served with a fried egg placed on top of the toast.
This street food from across the Alps is a sort of richer variant of the croque monsieur: it too is a sandwich made with ham and cheese, but instead of being accompanied by a fried egg, it is covered in melted grated cheese.
Croque madames are good at any time of the day: for a rich savory breakfast, for brunch or for an informal and quick, but substantial dinner.
Let's see how to prepare them in a gourmet version using the delicious Losa d'antan Occelli® cheese!
Procedure
Start preparing the croque madame by grating the Losa d'antan Occelli®.
Then spread a spoonful of fairly thick béchamel sauce on 4 slices of sandwich bread (instead of using béchamel sauce you can also brush with melted butter).
Then place a slice of ham on top of the béchamel and then the Losa d'antan, dividing it equally between the 4 sandwiches. Close the toasts by overlapping the other 4 slices of bread.
In a pan, melt a little Occelli® butter over low heat: once melted, brown the toasts, a few minutes on each side.
Then proceed with the preparation of the eggs. In the same pan in which you browned the toasts, melt a knob of butter, always on a very low flame.
Once it is completely melted, cook an egg sunny side up after having salted and peppered it to taste: 3-4 minutes of cooking will be enough if you want the yolk to maintain a slightly liquid consistency, about 5 minutes if, instead, you want it more cooked and firm (even less, if the egg is small). Then cook the other three eggs in the same way.
Place an egg on top of each toast and serve immediately!
