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Transcript

- Hi folks, it's Natalie from Tastemade France. As you can hear, I have a very beautiful and sexy accent, it's because I live in France. So today, I'm going to learn you how to do a croque madame. It's very, very, very different from the croque monsieur it just has an egg on it, okay? So let's do it. I'm going to a bechamel, what is the bechamel? It is a French sauce, that we use a lot in pasta like lasagna, in soups, in gratins, so the bechamel is made of butter and flour. And now I'm going to whip the butter with the flour. When it's well-mixed, you add the milk and you whip, and you whip, and you whip, whip, whip, whip, whip. Don't be too fast, just add the milk slowly be careful to not have grumeaux, in French, when you say you have grumeaux in your sauce, it's big pieces of flour. It's like a cream, you know? A very heavy cream. So if you have forgotten, we are in France, so I'm going to use some butter and I'm going to spread it on a piece of bread. Okay, so I just put butter on one side and I put it on the pan, to toast it. So this step is just about toasting the bread. This recipe is very good for lunch, for example, but it's very good for the brunch. The bread is ready. Take one piece of bread, now to use the bechamel, just spread one spoon, maybe two spoons, be generous, oooh, okay, now add the cheese, we have in France the Gruyere, it's a very smooth cheese, we have 250 types of cheese in France so we have the choice but please use your favorite cheese. Next step, get ready, we take a piece of ham and then I put it on my sandwich woo-hoo applause please, applaud me. Thank you, thank you. But, it's not finished, the last piece of bread. Next step, just bake the sandwich 15 minutes at 360 degrees Fahrenheit because the cheese has to be very melted and crispy, mmm. While it's baking, let's do the egg. Sunny side up style so I need some oil, to change because we used a lot of butter, alright? Heat it up, and I'm gonna do a very technical thing. Do you know how to break an egg with one hand? Yes, it's possible, I'm a city girl, you know? And then, yay, it worked. It's the croque madame effect. So the sandwich is there, and then, I told you that it was a croque madame and not a croque monsieur, thanks to the egg, it's finished, so bon appetit to myself. Whoa, the egg yolk is perfect. So let's see, wow, that seems very, very good, you don't have the smell but just, thanks to the butter on the bread, mmm it smells very, very good. I want to... Eat it with my hands, okay? Let's go. It's so difficult to explain but you have so much of flavors and textures in the mouth. You have the very smooth of the egg, it's crispy, it's buttery, it's salty thanks to the ham, you have this sauce, the bechamel sauce, it's very smooth in the mouth, it's so, so good. So I hope that you liked this recipe, that you want to taste it in your home, to have a little of Paris, of France at your home with your friends, so see you, gros, gros, gros bisous, a bientot.

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