Sunday Brunch: Croque Madame
Serves: 6 PeopleA true French bistro classic, this Croque Madame from Sunday Brunch's Simon Rimmer is everything a great brunch should be: comforting, indulgent and packed with flavour. Crisp toasted sourdough is topped with a rich, golden cheese sauce, finished under the grill until bubbling, then crowned with a perfectly fried egg and served alongside a sweet and tangy tomato chutney.
Made with our Rich Yolk Luxuriously Large eggs, this recipe turns simple ingredients into something really special. From the gloriously gooey cheese topping to the Rich Yolk egg that brings it all together, every bite is made for slow mornings and leisurely weekend feasts.
Whether you're hosting brunch, treating yourself to a lazy lunch or simply looking for a new way to celebrate a really good egg, this French favourite is guaranteed to please.
As seen on Sunday Brunch. Made with St. Ewe Rich Yolk Luxuriously Large eggs.
Instructions
- - Step 1Start with the chutney. Gently soften the onion and garlic in a pan for around 5 minutes until fragrant and translucent.
- - Step 2Stir in the tomato purée and cook for a further 8 minutes, allowing it to deepen in colour and sweetness.
- - Step 3Add the chopped tomatoes, red wine vinegar, chilli flakes and demerara sugar. Bring to the boil, then reduce to a gentle simmer.
- - Step 4Cook for around 30 minutes, stirring occasionally, until thick, sticky and gloriously jammy.
- - Step 5Remove from the heat and fold through the chopped parsley and gherkins. Set aside while you prepare the rest of the dish.
- - Step 6For the cheese sauce, melt the butter in a saucepan, then stir in the flour and cook for 2 minutes to create a smooth roux.
- - Step 7Gradually add the milk, whisking continuously until silky smooth and lump-free.
- - Step 8Take off the heat, then whisk in the Dijon mustard and grated cheeses until melted and irresistibly oozy.
- - Step 9Spoon generously over the toasted sourdough and pop under a hot grill for 5 to 6 minutes, until bubbling and beautifully golden.
- - Step 10Top each slice with a perfectly fried egg, serve alongside a generous spoonful of chutney, and prepare for rich-yolk heaven. Enjoy!
Ingredients
- 6 Slice of sourdough Toasted
- 6 Rich Yolk Luxuriously Large Eggs (to serve)
- 15 grams Salted Butter
- 15 grams Plain Flour
- 400 ml Whole Milk
- 1 Tbsp. Dijon Mustard
- 150 grams Mature Cheddar
- 50 grams Gruyere
- 50 grams Emmental
- 50 grams Parmesan
- 1 Red Onion Finely Chopped
- 5 grams Chilli Flakes
- 15 grams Tomato Puree
- 300 grams Chopped Tomatoes
- 75 ml Red Wine Vinegar
- 100 grams Demerara Sugar
- 1 Tbsp. Gherkins Finely Chopped
- 1 handful Parsley Finely Chopped
