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jhessica

Croque Madame with a Twist: A Delicious Gourmet Recipe!

A gourmet twist on the classic Croque Madame, featuring gluten-free bread, ham, and Gruyère cheese, topped with a creamy egg mixture and baked to perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: French
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 slices gluten-free bread
  • 2 ounces sliced ham
  • 1 ounce Gruyère cheese grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 large egg
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley optional, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Spread Dijon mustard on one side of each slice of gluten-free bread. Layer the ham and half of the Gruyère cheese on one slice, then top with the other slice, mustard side down.
  3. In a skillet over medium heat, melt 1 tablespoon of butter. Add the sandwich and cook until golden brown on one side, about 3-4 minutes. Carefully flip and cook the other side until golden brown and the cheese begins to melt, about another 3-4 minutes.
  4. Transfer the sandwich to the prepared baking sheet. In a small bowl, whisk together the egg, milk, salt, and pepper. Pour the egg mixture over the sandwich, allowing it to soak in.
  5. Sprinkle the remaining Gruyère cheese on top of the sandwich. Bake in the preheated oven for 10-12 minutes, or until the egg is set and the cheese is bubbly and golden.
  6. Remove from the oven and let cool slightly. Serve warm, garnished with chopped parsley if desired.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a vegetarian option, replace the ham with sautéed mushrooms or spinach.
  • Add a slice of tomato or avocado inside the sandwich for extra flavor and nutrition.

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