Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Croque Madame Monte Cristo with Butter Lettuce
A daring double-fusion that marries the French croque madame with the American Monte Cristo sandwich. This decadent creation features ham and cheese sandwiched between butter-dipped bread, pan-fried until golden, topped with a perfectly fried egg, and served with delicate butter lettuce for freshness. It's breakfast and lunch luxury in one indulgent bite.
35 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour3/10
Umami7/10
Spicy1/10
🥄 Texture
The Croque Madame Monte Cristo with Butter Lettuce offers a delightful mix of textures, from the crispy, golden-brown exterior of the sandwich to the creamy, melted cheese and tender ham inside. The fried egg on top adds a layer of richness, while the fresh, crisp butter lettuce dressed in a light vinaigrette provides a refreshing contrast.
👃 Aroma
The aroma of this dish is a comforting blend of toasted bread, melted cheese, and the savory scent of fried ham, complemented by the subtle fragrance of nutmeg. The fried egg adds a rich, buttery note, while the fresh chives provide a hint of sharpness and freshness.
🍷 Pairs Well With
A crisp, dry white wine such as a Sauvignon Blanc or a light, refreshing lager would pair beautifully with this dish, balancing its richness and complementing its savory flavors.
🥗 Side Dishes
A simple side of roasted baby potatoes or a light, citrusy fruit salad would complement the richness of the Croque Madame Monte Cristo, adding balance and variety to the meal.
Ingredients(15 items)
- 18 slices sandwich bread
- 26 ounces ham (thinly sliced)
- 36 ounces cheese (Gruyère or Swiss, grated)
- 44 large eggs
- 51/2 cup whole milk
- 63 tablespoons unsalted butter (divided)
- 71 tablespoon Dijon mustard
- 81/4 teaspoon ground nutmeg
- 94 cups butterhead lettuce (leaves separated and washed)
- 102 tablespoons olive oil
- 111 tablespoon white vinegar
- 121/4 teaspoon salt
- 131/4 teaspoon black pepper
- 141 tablespoon powdered sugar (for dusting)
- 152 tablespoons fresh chives (chopped, optional)
Nutrition Information(per serving)
485
Calories
26g
Protein
32g
Carbs
28g
Fat
Instructions
- 1
Prepare the sandwiches: Spread a thin layer of Dijon mustard on 4 slices of bread. Layer each with ham and grated cheese, then top with the remaining bread slices to form 4 sandwiches.
- 2
Make the batter: In a shallow bowl, whisk together 2 eggs, milk, nutmeg, and a pinch of salt and pepper until well combined.
- 3
Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted and foaming, dip each sandwich into the egg mixture, coating both sides thoroughly but briefly to avoid sogginess.
- 4
Fry the sandwiches: Place 2 sandwiches in the skillet and cook for 3-4 minutes per side until golden brown and the cheese is melted. Add another tablespoon of butter before flipping. Transfer to a warm plate and repeat with remaining sandwiches.
- 5
Fry the eggs: In the same skillet, add the remaining butter. Crack the remaining 2 eggs into the pan and fry sunny-side up for 2-3 minutes until whites are set but yolks remain runny. Season with salt and pepper.
- 6
Prepare the salad: In a small bowl, whisk together olive oil, white vinegar, and a pinch of salt. Toss the butterhead lettuce gently with the dressing.
- 7
Assemble: Place each sandwich on a plate, top with a fried egg, and dust lightly with powdered sugar. Garnish with fresh chives if using.
- 8
Serve immediately with the dressed butterhead lettuce on the side for a refreshing contrast to the rich sandwich.
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