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This article is missing information about type of restaurant, cuisine, notable history and chefs, additional achievements and awards (if any). Please expand the article to include this information. Further details may exist on the talk page. (September 2024)
A croque monsieur served with a poached or lightly fried egg on top is known as a croque madame [6] (or, in parts of Normandy, as a croque-à-cheval). According to the Petit Robert dictionary, the name dates to around 1960.
A more classy version is called le petit déjeuner du voyageur, where delicatessens serve gizzard, bacon, salmon, omelet, or croque monsieur, with or without soft-boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice. When the egg is cooked sunny-side over the croque-monsieur, it is called a croque-madame.
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Preheat oven to 400 degrees with rack in bottom third. Heat milk in a saucepan over medium heat until hot, about 5 minutes. Melt butter in another saucepan over medium heat; add flour, whisk to ...
Croque-monsieur: France: Baked or fried ham and cheese (typically Emmental or Gruyère) brioche-sandwich, sometimes coated in a mornay or béchamel sauce. Croque-madame: France: Same as a croque-monsieur, but with a fried egg on top. Cuban: United States (Tampa or Key West, Florida)
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