Croque monsieur with cardamon béchamel. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering. Melt butter in a medium saucepan over medium heat until foamy. The croque monsieur is a simple, versatile sandwich to have in your repertoire.
Essentially, the same sandwich but with a fried egg, sunny side up, on top. On peut passer sous le gril les deux dernières minutes. A croque monsieur (French pronunciation: [kʁɔk məsjø]) is a hot sandwich made with ham and cheese. You can cook Croque monsieur with cardamon béchamel using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Croque monsieur with cardamon béchamel
- You need of Bread (any kind).
- You need of .
- Prepare 1 cup of milk.
- You need of Cardamom seeds.
- It’s of Ham (preferably not smoked).
- It’s of Grated Cheese (anything can do but emmental is recommended).
- It’s 1 tablespoon of flour.
The dish originated in French cafés and bars as a quick snack. The name is based on the verb croquer ("to bite, to crunch") and the word monsieur ("mister"). Holy shit maple bechamel and black truffle gruyere. That bread is so toasty and the egg is cooked perfectly I AM DROOLING.
Croque monsieur with cardamon béchamel instructions
- Preheat your oven to 175 Celsius. Slice the bread. You can also use sliced bread or bread that has gone hard since the béchamel will soften it..
- In a pot at medium head, add the milk, flour, cardamom seeds, salt and pepper. Slowly heat carefully until mixture has changed to a thicker consistency..
- Place bread on an oven proof dish and pour béchamel on top. Add ham and the cheese and cook for 10-15 minutes or until cheese has completely melted..
Curious question: how does one eat a croque madame? It seems like the egg would preclude one from holding it. Toasting Bread For my bread loaf recipe, watch: Whole Wheat Pain de Mie Recipe Video. Good croque-monsieurs have a few things in common: a single layer of French ham and Gruyere pressed between two thin slices of bread. Some, like this one, are filled and topped with béchamel, which makes the whole thing creamier and better.
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