Egg Tuesday – The decadence of the egg!

March 2, 2010

tags: American Egg Farmers, chef food network, chef jeffrey saad, cook locally eat globally, cooking without borders, easy recipe, easy recipes, eating without borders, egg Tuesday, Eggs, family, first episode win, Food Network, good egg project, how to make a, Jeffrey next food network star, Secret tips, spice smuggler, World Pantry

by Jeffrey Saad

As the spokesperson for the incredible edible egg and America’s egg farmers I blog about cooking eggs every Tuesday.Last week I was all about delivering the egg’s vitamins and minerals in a very light, healthy form. This week the egg is taking me down memory lane to Paris. In France the egg transforms what is really a grilled ham and cheese sandwich into something gourmet and decadent; a croque Madame. A croque monsieur is a grilled ham and cheese sandwich with béchamel sauce inside and broiled, crispy brown gruyere cheese outside.

Once you put a fried egg on top it earns the title of croque Madame. In France they often eat it for lunch. My family loves it for breakfast when we are really hungry and want a hearty start to the day. It is also a perfect brunch item. You can cut it into fourths and serve it in addition to your other brunch items like waffles, French toast, etc.When you cut the fried egg the yolk creates a beautiful sauce on top of the grilled cheese. As you cut the sandwich the sauce sinks into the bread to create a slightly chewy, moist but still crispy bite of ham and cheese. The golden gruyere cheese on top has a sharp nuttiness to it (you can use any kind of cheese you like) and the creamy fontina cheese is soft and mild inside acting similar to the texture of a béchamel. Check out the video and see how I have made what could be a time consuming gourmet treat quick and easy. Enjoy!
Feed the hungry by making a pledge (no cost) to eat good and do good everyday. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat Well, Enjoy life, Be happy

2 Comments leave one →

Barbara Holman permalink

March 9, 2010 3:47 pm

Nowhere but in Paris does one hear about a “Croque Monsieur” or a “Croque Madame”. Because the French are such foodies (especially with cheese!), I was so excited to try one. But, to my deep chagrin, every one I’ve ever tried was awful! Greasy, thick and disgusting. It is now the only thing I tell people to avoid, food wise, in Paris! Only you, Jeffrey, could renew my interest in them! But even with that, I will not eat them in Paris… only at home or from your kitchen! Vive le egg in your hands, monsieur Jeffrey!

Reply
- Jeffrey Saad permalink
  
  March 11, 2010 7:38 am
  
  Thank you Barbara! I must say I know what you mean about Paris. Because EVERYONE does one there are many bad versions there. When you do find a good one they are great. Many places are making an open face version with the famous Poilane bread which is the best. Take are and thank you for reading. Best, Jeffrey
  
  Reply