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Croque Madame on English Muffins
and green salad with celery and apples

Active: 30 minTotal: 30 min

We've put our own twist on this French bistro favorite that was praised as simple and satisfying when it was first featured in 2017. Warm, open-faced ham and cheese sandwiches are topped with fried eggs while a fresh salad adds crunch and sweetness on the side.

Tags

Ingredients

Servings:
4
Metric
Croque Madame:
  • Cheese, gruyere - 4 oz, shredded or thinly sliced (sub Swiss cheese)
  • English muffins - 4, halved
  • Foil - for cooking
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Black forest ham, thinly sliced - 8 oz
  • Oil, cooking - 2 Tbsp
  • Eggs - 4
Salad with Celery and Apples:
  • Celery - 1 rib, sliced
  • Lettuce, green leaf - 1 head, chopped
  • Apples - 1, chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Cheese / Celery - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Lettuce / Apples - Prep as directed and combine.

Make

  1. Turn on the oven's broiler (use the lowest broiler setting if your oven has multiple settings).
  2. While oven heats, whisk together vinegar, mustard (the portion for the salad), honey, and olive oil in a large mixing bowl. Top with celery, lettuce, and apples (wait to toss salad until just before serving).
  3. Slice English muffins in half. Line a sheet pan with foil and place English muffins on pan, cut-side up. Broil English muffins until just starting to turn golden, 2 to 3 minutes.
  4. Combine mayonnaise and mustard (the portion for the Croque Madame).
  5. Remove English muffins from oven and spread with mayonnaise / mustard. Top each half with ham and cheese. Return pan to oven and continue broiling until cheese is melted and starting to brown on top (watch it closely to prevent burning).
  6. While English muffins toast, heat a nonstick pan over medium-high heat. Add cooking oil and then crack eggs into heated oil. Season eggs with some salt and pepper. Fry eggs to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides).
  7. Divide English muffins between serving plates, leaving them open-faced. Top each pair of English muffins with a fried egg. Toss salad and serve on the side. Enjoy!

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Reviews

This meal has 32 reviews

This meal was super quick to prepare. It's definitely going on repeat for those nights we don't have a lot of time. This would be very easy to turn into a breakfast sandwich with eggs that are more firm. Personal note - kids only ate half an English muffin - cut the number of English Muffins in half for them.

By: Sara
Posted: Mar 06, 2019
Diet: Original

Amazing flavours and quick prep. A good go-to for a quick breakfast or brunch!

By: Ry
Posted: Mar 06, 2019
Diet: Vegetarian

Toddler approved! A good meal to have in my back pocket for easy lunches

By: Amanda
Posted: Mar 06, 2019
Diet: Vegetarian

Good and simple. Never would have thought to assemble it all this way but it's a fun twist. Can we add a a Whole 30 tag?

By: Becca
Posted: Mar 06, 2019
Diet: Paleo

First time making these with the broiler...makes them less greasy than our usual. Didn’t miss the the traditional bechamel. Did the salad with sweet and spicy mustard...was great!

By: Linden
Posted: Mar 06, 2019
Diet: Original

I made this for breakfast with just a fruit salad (and mozzarella cheese because it's what I had), and it turned out really well. It was really easy too. Definitely would make again.

By: Danielle
Posted: Mar 05, 2019
Diet: Original