Croque madame with spinach salad

Croque madame with spinach salad

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(3 ratings)

Prep: 5 mins Cook: 10 mins


Serves 1
Enjoy a snack supper with a touch of je ne sais quoi, with this indulgent recipe for one

Nutrition and extra info

Nutrition: per serving

  • kcal504
  • fat33g
  • saturates14g
  • carbs22g
  • sugars3g
  • fibre2g
  • protein32g
  • salt3.1g
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  • 1 thick slice crusty white bread
  • 1½ tsp wholegrain or Dijon mustard
  • 2 thin slices ham, trimmed of fat
  • 50g mature cheddar or other melting cheese, grated
  • ½ tsp cider or white wine vinegar
  • 1 tsp mild olive oil, plus a little for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • handful baby-leaf spinach from 100g bag



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • few cornichons (optional)


  1. Heat grill to high and lightly toast the bread on both sides. Spread 1 tsp mustard over one side, then top with the ham and cheese. Whisk the remaining mustard and vinegar with 1 tsp oil and seasoning.

  2. Grill the croque for 3 mins, or until the cheese is bubbling and turning golden. Meanwhile, heat a non-stick frying pan. Add a little oil, then crack in the egg and gently fry to your liking. When cooked, lift it on top of the toast. Toss the dressing with the spinach, and cornichons if using, then eat straight away.

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Comments, questions and tips

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12th May, 2012
Quick and tasty with basic store-cupboard ingredients :)
7th May, 2012
Never mind Bruce if it's not exactly authentic, it is still quick, easy and tasty and I didn't have any gruyere cheese to hand. As has already been suggested it is quite a good lunch idea and it doesn't take long.
7th May, 2012
This isn't exactly an authentic Croque Madame - you're missing the Gruyere Cheese and the sauce, made with melted butter, flour, nutmeg, salt, pepper and grated Gruyere cheese.
20th Oct, 2010
Instead of using mustard at the start of the recipe, I made a Welsh rarebit with mustard ,cream and a dash of worceter sauce then spread on the ham lightly and followed the rest of the recipe. A slight change but very tasty
20th Oct, 2010
An excellent lunch recipe for hungry adults. Pat
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