'Croque Madame' with Glenballyeamon free range fried eggs.

Serves 1

Traditionally this French dish involves making a béchamel sauce but this version is much simpler & is definitely just as tasty. Perfect for an Easter breakfast, brunch or tea!


2 slices of bread

Grated or sliced cheese of choice (I used mature cheddar)

1 slice of good quality ham

1 Glenballyeamon egg

0.5 tsp mustard (preferably Dijon)

Oil of choice for frying


Salad to serve.


Lightly toast the slices of bread while the frying pan heats to a medium heat. Place the toasted bread on the grill pan and top one with a layer of mustard, a slice of ham and a layer of cheese. Top the other with just a layer of cheese. Season well and grill until the cheese melts and is bubbling.

Meanwhile fry the egg in the oil to almost your liking (the grill will continue to cook the egg). 

ake the slice of toast with the melted cheese (cheese side up) and place it directly on top of the slice with both cheese and ham then place the fried egg on top. Add a little extra cheese and further seasoning if required then pop under the grill briefly to finish-off.

erve the 'Croque Madame' with a fresh green salad. You could also replace the mustard with a chutney or sauce or if you like to dip then omit it from the sandwich and serve on the side.



'Croque Madame' with Glenballyeamon free range fried eggs. 



Glenballyeamon free range eggs.