Slow Simmer

Food for thought

  • Comments

Croque Madam from memory

February 7th, 2010 at Sun, 7th, 2010 at 8:30 pm by dennisbox

Put together my breakfast version of Croque Madam for my son this morning, since he gets to eat food. I have the joy of watching him eat my concoctions and later he describes the experience. Food with sauce and cheese and everything ruled wrong to eat by my good Dr. Killyasoon. The memory of this experience is slowly fading from my feeble brain, but I still remember how to make it.

My version of Croque Madam was to first caramelize an onion with a red pepper in olive oil, butter and white wine.

Next I took two slices of bread, buttered them and grilled them enough to get the grill marks.

Instead of ham I cooked bacon. I loaded the bacon and onion mixture on the bread and topped with cheddar cheese, which is all I had in the refrigerator.

I broiled that to get the cheese bubbly, then put the other piece of bread on top and some more cheese and broiled until bubbly.

I topped it with an egg fried in butter. I made hollandaise sauces and poured it over the  top. Béarnaise is more traditional, but hollandaise sounded right to me this morning for some reason.

Editor of the Maple Valley/Covington Reporter

More articles by  >
ABOUT COMMUNITY BLOGS: Community blogs are written by volunteers. They are members of our community but not employees of this site or newspaper. They have applied or were invited to blog here but their words are their own and are not edited by the editor or staff of this site, and have agreed to abide by our Terms of Use. The authors are solely responsible for their content. If you have concerns about something you read on a community blog, please contact the author directly or email us.

COMMENTING RULES: We encourage an open exchange of ideas in the PNWLocalNews.com community, but we ask you to follow our guidelines for respecting community standards. In a nutshell, don't say anything you wouldn't want your mother to read.

So keep your comments:

  • Civil
  • Smart
  • On-topic
  • Free of profanity

We ask that all participants own their words by logging in with their Facebook account. It's a simple process that will take seconds and helps keep our comments free of trolls, cranks, and “drive-by” commenters. We reserve the right to remove comments from anyone using screen names, pseudonyms or false identities. Please see our FAQ if you have questions or concerns about using Facebook to comment.