Croque-monsieur and croque-madame 

The croque-monsieur, with the croque-madame variant, is the most famous sandwich of French tradition. Perfect for a quick snack or for a single dish, accompanied by new salads, it also lends itself to many creative interpretations, with cheeses, cold cuts, pâtés, apple slices, pear... The origin of the recipe is uncertain, but it seems that the croque-monsieur first appeared in 1910 on the menu of a Parisian bistro on Boulevard des Capucines. It is certain, in any case, that after the First World War he had already become very famous. And it is mentioned by Marcel Proust in the book "In the shadow of the maidens in bloom", published in 1919, but probably written a few years earlier. The croque-madame, enriched with egg, is its most famous variant.

Ingrediants

4 slices of bread

80 g sliced ham

80 g gruyère or emmental sliced

1 tablespoon grated gruyère or emmental 

1 egg

Dijon mustard 

2 tablespoons béchamel sauce

soft butter

salt and pepper

Preparation 

Deprive the slices of bread of the crust. Spread one side of the slices with a veil of mustard or soft butter. Spread on 2 slices on the side spread 1 slice of cooked, 1 of cheese, 1 more of ham and finally another of cheese. Close the toast with the 2 remaining slices of bread and press slightly. Spread the surface of 1 toast prepared with a little butter, transfer it to the baking tray lined with baking paper and bake it in a preheated oven at 200 C degrees for 6-7 minutes. Remove the plaque and spread the béchamel sauce on the surface of the croque. Sprinkle with grated cheese and gratin under the grill for 2 minutes. While the croque-monsieur is baking in the oven, shell the egg and separate the yolk from the egg white, keeping the yolk inside the 1/2 egg, which you will place on an egg tray. Heat 20 g of butter in a non-stick pan, pour the egg white. Make it slightly stiffen and create a central recess. Just before it is completely solidified, salt and pepper, then place the yolk in the hollow. Cover and cook for 1 minute. Meanwhile, heat another pan with a little butter and cook the other toast over medium heat 2 minutes per side. Arrange the egg on the fried toast and serve both croques immediately.