Madame Ovary

Not every day do you have the time, hunger, money or energy to cook a hundred dollar steak or to smoke a piece of meat for hours on end.

On such days, the croque madame.

The croque madame is distinguished from her spouse the croque monsieur by her wide-brimmed white and yellow hat. In other words, a croque madame is a grilled cheese sandwich with a fried egg on top. The egg lifts the meal from the status of a mere snack to a complete meal, especially if you add a side of a green salad. It only contains ingredients you’re likely to have in the fridge, and it takes mere minutes to make.

Here’s how to do it if you want to do it like I do it:

Take two slices of bread. Purists say you should use pain de mie – French sliced industrial bread. I used sourdough spelt bread from Åpent bakeri the last time I made it.

Butter the bread well, on the outside. Spread some good Dijon mustard on the inside of one slice. Top with good cheese. I didn’t have any Gruyere or Comté, but I pimped my Jarlsberg with a bit of grated parmesan.

Put the other slice on top, remember to keep the buttered side out.

Fry your sandwich on both sides at medium-low heat in a frying pan until the cheese is melted and the bread is browned. Fry an egg in butter next to it if you have a large frying pan. Fry it in another pan if you don’t.

Put the croque monsieur on a plate. Perform the sex change from monsieur to madame by putting the fried egg with its protruding yellow yolk on top.

Serve with a lightly dressed green salad. A mustard vinaigrette is the thing to dress it with.

Enjoy on your couch. I like it with Mythbusters or Breaking Bad.

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About fattus norvegicus

Norwegian food lover. Economist by education, cook by nature.
This entry was posted in Cooking, Food and tagged , , , , . Bookmark the permalink.

4 Responses to Madame Ovary

  1. Thanks Fattus Norvegicus. This will be served in my house saturday morning!!… and will try to get the Gruyere in first.

  2. Veggie Belly says:

    Nothing beats a good french bread with dijon and comte. Yum!

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