Name: Croque madame with spinach salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: French
Ingredients: 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; 1 egg; handful baby-leaf spinach from 100g bag; few cornichons (optional)

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Croque madame with spinach salad

Croque madame with spinach salad

Good Food team

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Serves 1

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 5 out of 5.6 ratingsRate

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

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Complete the dish

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Homemade tomato sauce

A star rating of 4.5 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

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
1 egg
handful baby-leaf spinach

from 100g bag
few cornichons

(optional)

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Nutrition: per serving

kcal504
fat33g
saturates14g
carbs22g
sugars3g
fibre2g
protein32g
salt3.1g

Method

step 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.
step 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.

RECIPE TIPS

USE UP THE SPINACH: FAST SPINACH SOUP FOR ONE

Finely chop 2 spring onions and 1 small garlic clove, then soften in a knob of butter for 3 mins. Add 1 floury potato, grated and 150ml each milk and stock, then simmer for 5 mins. Add the remaining spinach from the bag, stir until wilted, then whizz until smooth with a stick blender. Season and serve.

Recipe from Good Food magazine, October 2010

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A star rating of 5 out of 5.6 ratings

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