Croque Madame With Cranberry-Mustard Relish – a delicious recipe with cranberry sauce, whole grain mustard, red pepper, other white bread, unsalted butter, aged. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Mix cranberry sauce, mustard, and red pepper flakes in a small bowl. Spread relish over 1 side of each slice of bread.
2
Melt 1 Tbsp. butter in a medium ovenproof nonstick skillet over medium heat. Place 1 slice of bread, plain side down, in skillet and cook until just golden on bottom side, about 2 minutes.
3
Scatter 3/4 cup cheese over and slightly around bread (the cheese in contact with the pan will begin to melt immediately). Transfer skillet to oven and bake until cheese is golden brown around edges, about 2 minutes. Remove skillet from oven and top bread with a few slices of ham; let sandwich cool slightly in pan 1 minute. Using a rubber spatula, carefully loosen edges of cheese and transfer sandwich to a plate. Repeat with remaining butter, bread, cheese, and ham to make 3 more sandwiches. Wipe out skillet.
4
Heat oil in same skillet over medium. Crack eggs into skillet, cover, and cook until whites are just set but yolks are still runny, about 3 minutes. Top each sandwich with a fried egg; season with salt and pepper.
593
kcal
Calories
49
g
Fat
4
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cup leftover cranberry sauce, 3 tablespoons whole grain mustard, 1/2 teaspoon crushed red pepper flakes, 4 (1/2-inch-thick) slices Pullman or other white bread, and more.
Yes, Croque Madame With Cranberry-Mustard Relish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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