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    Home » Breakfast and Brunch Recipes

    Published: Mar 31, 2014 · Modified: May 13, 2022 by Renée · This post may contain affiliate links · 12 Comments

    Croque Madame

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

    Croque Madame Recipe

     

    *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 Recipe

    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.

    Croque Madame Recipe
     

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

     

    More Breakfast and Brunch Recipes

    • Blueberry Cheese Danish with Homemade Laminated Dough
    • Ham and Cheese Tater Tot Breakfast Bake
    • Glazed Apple Cider Donuts
    • Skinny Pumpkin Spice Malted Milkshake

    Reader Interactions

    Comments

    1. Amy CookingAdventures says

      April 03, 2014 at 2:06 am

      Oh my! This looks heavenly!

      Reply
    2. Kirstin says

      April 02, 2014 at 8:58 pm

      oh wow!!!!! This looks amazing. I may need to make this sometime

      Reply
    3. Karen Kerr says

      April 02, 2014 at 4:26 am

      Oh my goodness Renee. I want to go to France for breakfast too. =) Beautiful.

      Reply
    4. Rebekah Hills says

      April 01, 2014 at 1:08 pm

      Oh my gosh - those look so incredibly amazing. I would eat that in a heartbeat... too bad neither of my boys like asparagus and my husband won't eat eggs. Party poopers. 🙂 The photos are gorgeous!

      Reply
    5. Couscous & Consciousness says

      April 01, 2014 at 8:21 am

      OMG, Renee - this looks amazing. This is the kind of thing I absolutely love, and now I only have to wait six months for asparagus season to return to my part of the world!!

      Reply
    6. nicole says

      April 01, 2014 at 4:27 am

      I love croque monsieurs & madames. I also love how you added asparagus. and i love the cute little white dish the asparagus are in !

      Reply
    7. withoutadornment says

      April 01, 2014 at 4:01 am

      Yum! This looks like the perfect breakfast - anything with Asparagus is good by me! Great SRC Pick!

      Reply
    8. BurntApple says

      March 31, 2014 at 11:57 pm

      I love your new look--and these asparagus and eggs. great src pick this month.

      Reply
    9. Melissa says

      March 31, 2014 at 11:24 pm

      Asparagus is perfect right now. This looks like such an amazing sandwich! Great pick this month 🙂

      Reply
    10. Tara says

      March 31, 2014 at 7:57 pm

      Such a beautiful recipe! Perfect for spring, great pick!

      Reply
    11. Jess @ Flying on Jess Fuel says

      March 31, 2014 at 7:03 pm

      I love these! The asparagus are a great addition... and those dippy eggs... omg, yum!

      Reply
    12. Dorothy at Shockingly Delicious says

      March 31, 2014 at 5:17 pm

      I want to go to France for breakfast too!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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