December 14, 2017
We spent our 10th wedding anniversary in Paris. It was over a year ago and we had the 11th one on the way, but I still remember our time in Paris. As it was supposed to be a romantic getaway, we took Mia with us. There was a romance like from movies, walking silently through the streets (when she was sleeping), visits in small cafes and eating leftover croissants (she likes to try each one before she chooses hers), dinners with a sound of music from cartoons she was watching and early nights, as she needed to sleep. I love Paris and it indeed is a beautiful city. I hope that one day I’ll go there for a longer period, to experience everything as it should be experienced. For now I’ll watch Beth’s life from her sweet Paris apartment.
Croque Madame was on my “to do” list for a very long time. It is a delicious bite, not complicated at all and you can prepare Mornay Sauce in advance and store it in a fridge. In the morning it will take 10 minutes, but you will remember it for the rest of your day. Good morning is a recipe for a good day.
Funny enough, I wrote this post yesterday when we went for our first date with Tomasz since Mia was born. Wow, 3 years… The funny thing, we did not realise it, as we did go out. Once for a party, a lot of dinners with friends, restaurants with friends. Somehow we forgot to go out only two of us for these 3 years. I was a bit scared as I remember reading that it may be a baaaaad experience and we will most probably end up arguing. It was quite opposite. We had loads of fun and we enjoyed each minute from these 4 hours. Even a tram ride without Mia. I hope to make it a regular thing.
You will need for 1 Croque Madame:
- 1 tbsp butter
- 2 slices of bread
- ½ cup grated Gruyère cheese
- 3 slices ham
- 1 egg
You will need for Mornay Sauce:
- 1 tbsp butter
- 1 tbsp flour
- ¾ milk
- 1/3 cup grated Gruyère cheese
- 1 tsp Dijon mustard
- ¼ tsp of nutmeg
- Salt and pepper
Start with the sauce. In a small pot, melt butter over a medium heat. Add flour and mix all the time. After about 2 minutes, add half of the milk and bring it to boiling, still stirring. Add the rest of milk and bring it to boil, then, constantly stirring, cook for about 3 minutes. The sauce should be thick. Add Dijon mustard, nutmeg, salt and pepper and mix well.
In an iron pan, melt butter over a medium heat. Place two slices of bread on it and fry on both sides so it’s golden. Spread cheese on each toast, on one place ham. Bake in 200*C as long , as it gets to make the cheese brownish (about 10 minutes).
Place toast with ham on a plate, cover it with the cheese toast, pour the sauce over and top with a fried egg.
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