Croque Madame

This is my springtime take on the classic French Croque Madame breakfast sandwich. I've added tender fresh asparagus, and a Dijon mustard spread.

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Luscious layers of ham and Swiss cheese sit atop a crunchy slice of fried peasant bread that has been spread with a slightly tangy layer of Dijon mustard sauce. Top that with some lightly sauteed asparagus spears, and a deliciously runny, over-easy egg.  Be still my heart!

Trust me when I tell you, this is a breakfast sandwich that dreams are made of! We'll get to France someday but until then, this will do just fine. 🙂

CROQUE MADAME -  KUDOS KITCHEN STYLE   {PRINT THIS RECIPE}
Yield: 4 open-face sandwiches   Prep Time: 10 minutes    Cook Time: 15 minutes

4 slices sourdough bread, cut about 1" thick
butter (I used salted)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
8 slices of ham (2 per sandwich)
4 slices of Swiss cheese
10-12 asparagus spears
4 eggs
salt and pepper

-Preheat the oven to 325 degrees.
-In a large skillet over medium/low heat toast the bread on both sides in a little melted butter (your call on how much butter). Remove the bread to a baking sheet.
-In a small bowl, mix together the mayonnaise and Dijon. Spread the mustard/mayo equally among the toasted bread.
-Layer the ham and Swiss cheese evenly on each slice of bread.
-Place the bread, ham, and Swiss in the preheated oven until the cheese is slightly melted (about 5 minutes).
-Meanwhile in the large skillet, saute the asparagus spears in a little butter over medium heat for approximately 3-5 minutes, stirring occasionally.
-Layer the asparagus spears evenly on top of the ham and melted Swiss.
-Add a little more butter to the skillet and cook the eggs to your preferred doneness, seasoning with salt and pepper.
-Gently place the cooked egg on top of the asparagus and serve hot.

*Note - Please be aware that this recipe is written to make 4 sandwiches, but I made 8 as you'll notice in the photos. Four were made with over-easy eggs and 4 were made with over-hard eggs.

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