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One-Pan Cheesy French Baked Eggs

Croque Madame Baked Eggs Recipe


Croque Madame Baked Eggs Recipe

This post is a sponsored partnership with Egg Farmers of Canada.

Eggs are an affordable, nutritious, and delicious protein option that I cook up daily in my kitchen, and they’re on the menu even more during the holiday season. For quick evening meals, we love omelettes and okonomiyaki, but there’s a new contender when a simple, one-pan egg dish is required with a bit more special occasion sparkle: my croque madame baked eggs.

The holidays are busy, time-crunched, and jam-packed with food, family, friends, and parties. In the kitchen, I’m working with Egg Farmers of Canada to give the gift of time away from the oven to help Canadians make meaningful contributions in their community, with this easy-but-entertaining-worthy recipe that’s ready in 30 minutes.

We’re joining together to inspire you to give back. You can do so by sharing your easy and delicious #RecipesThatGive on social media, or by donating food, funds, or time to your local food bank, a service that sees a million visits across Canada each month. Egg Farmers of Canada and Food Banks Canada have been partners for more than two decades—they even donate more than 1.4 million eggs to local food banks every year.

I’m proud to do my little part and share a quick recipe featuring accessible ingredients.

Based on the iconic French sandwich that combines bread, cheese, béchamel, ham, and egg, this baked egg croque madame maintains a relatively short ingredient list, but simplifies the method and makes it scalable for a larger crowd for a one-pan deal (yes, that means fewer dishes!). While made for entertaining morning, noon, and night, don’t wait for company to cook this up.

More of my favourite egg recipes: 

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Pan of baked eggs with vegetables.

One-Pan Cheesy French Baked Eggs



  • Author:
    Allison Day

  • Total Time:
    30 minutes

  • Yield:
    4 1x

  • Diet:
    Vegetarian

Description

Turn the iconic French bistro sandwich, croque madame, into a one-pan, crowd-friendly egg bake this season.The flavours from the classic recipe remain, but the method is simplified for a one-pan dish that’s begging for toast points or baguette to dunk into the cheesy béchamel, smoky ham, and creamy eggs. See the notes below the recipe for add-in ideas, switch-ups, and serving suggestions.


Ingredients


Units


Scale

Cheesy Béchamel
2 Tbsp salted or unsalted butter
2 Tbsp all-purpose flour
2 ⅔ cup whole milk
1 Tbsp Dijon mustard
1 tsp white wine vinegar or lemon juice
½ tsp kosher salt
⅛ tsp grated nutmeg
1 cup grated gruyère, comté, or old white cheddar

Eggs and Ham
4 to 8 large eggs, depending on hunger level and sauce-to-egg ratio desired
½ cup smoked ham or cooked bacon, cut into matchsticks

Serving
Coarsely ground black pepper, to taste
¼ cup fresh parsley leaves, roughly torn or chopped
Toast points or sliced and toasted baguette
Salted butter, room temperature


Instructions

  1. Preheat oven to 425ºF.
  2. For the béchamel, in a 10-inch cast-iron or other 10-inch ovenproof skillet, heat butter over medium heat until melted. Add flour and whisk constantly over medium heat for 1 to 2 minutes, until the flour smells nutty. Continuing to whisk constantly, slowly pour in milk, followed by additions of Dijon, vinegar or lemon juice, salt, and nutmeg. Whisk mixture constantly over medium heat until thick and bubbling, 2 to 5 minutes. Remove from heat and stir in gruyère, comté, or old white cheddar.
  3. Crack eggs evenly over béchamel and sprinkle over ham or bacon. Carefully transfer skillet to the centre rack of the oven and bake for 15 to 18 minutes, or until the béchamel is bubbling, the egg whites are set, and yolks are still slightly runny. Pop under a 550ºF broiler for about a minute or so, if desired (the eggs will overcook if left to broil for too long; my recommended cooking time is 15 minutes at 425ºF if broiling the top later).
  4. Remove from oven, sprinkle the baked egg dish with ground black pepper and parsley, and then serve immediately with toast points or baguette and additional butter.

Notes

The béchamel can be made up to 1 day in advance, then assembled in a skillet and baked with the eggs and ham when you’re ready to serve

Bake in individual ramekins for a sophisticated entertaining option (or for the ultimate single-serving meal)

Add on up to 1 cup cooked vegetables when topping the dish with ham or bacon—try sautéed kale, spinach, or mushrooms; roasted cherry tomatoes, squash, or potatoes; or a mixture of a few options

Replace the ham or bacon with the same amount of smoked salmon cut into matchsticks

  • Prep Time: 7
  • Cook Time: 23
  • Category: Breakfast
  • Method: Bake
  • Cuisine: French

Keywords: Baked Eggs, Cheesy Baked Eggs, Croque Madame, Easy Egg Recipes

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