Vegetarian Croque Madame
Elevate your brunch game with this irresistible Vegetarian Croque Madame, a plant-based twist on the classic French bistro favorite. Featuring layers of whole-grain bread, creamy homemade béchamel sauce, melted Gruyère cheese, fresh spinach, and juicy tomato slices, this recipe marries indulgence with fresh flavors. Each sandwich is crowned with a perfectly fried egg, creating a rich and satisfying dish that's as elegant as it is comforting. Ideal for brunch, lunch, or even dinner, this vegetarian delight is baked to golden perfection and ready in under 40 minutes. Whether you're impressing guests or treating yourself, this Vegetarian Croque Madame is sure to become a go-to indulgence. Perfect for vegetarians seeking French-inspired cuisine, this recipe is packed with flavor, texture, and timeless appeal.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg
- 4 Slices of whole-grain bread
- 1 cup Gruyère cheese, grated
- 2 Eggs
- 2 teaspoons Olive oil
- 2 cups Fresh spinach leaves
- 1 Tomato, sliced
Instructions
Preheat your oven to 375°F (190°C).
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1 minute.
Slowly whisk in the milk, and bring to a simmer, whisking constantly until the mixture thickens. Remove from heat and stir in Dijon mustard, salt, black pepper, and nutmeg. Set the béchamel sauce aside.
Place the bread slices on a baking sheet. Toast the bread in the oven for 5 minutes, flipping halfway, until crispy but not browned.
Remove the bread and spread 1 to 2 tablespoons of béchamel sauce on each slice.
Sprinkle half the cheese over two slices, top with spinach, tomato slices, and then the remaining cheese. Place the other pieces of bread on top, sauce side down, creating sandwiches.
Melt 1 tablespoon of butter in a skillet over medium heat. Carefully add the sandwiches and cook until golden brown on the bottom, about 3-4 minutes.
Flip the sandwiches and cook the other side until golden brown, then transfer them to a baking sheet.
Top each sandwich with the rest of the béchamel sauce and remaining cheese. Bake in the oven for 5-8 minutes, or until the cheese melts and bubbles.
While the sandwiches bake, heat 1 teaspoon of olive oil in a non-stick skillet over medium. Crack the eggs into the skillet, and cook until the whites are set but yolks are still runny, about 3-4 minutes, or longer if you prefer firmer yolks.
Remove the sandwiches from the oven and top each with a fried egg. Serve immediately.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.5 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1721 mg | 132% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
