Croque Monsieur with Poached Egg

Let’s all take a quick pause to remember Julia Child and be grateful to her for bringing French Cooking to the American kitchen in the 60’s.  Julia had an amazing way of connecting with people and came across as though she was just like the rest of us and people really dug that.  She wasn’t afraid to mess up in the kitchen, or make mistakes – heck a bunch of them are on film and weren’t edited from her shows.  She made French Cooking seem like something we could all do.  And I love her for it.

Her life was really quite fascinating.  Even today she continues to be a household name.  In 2002, she was the inspiration for a cooking blog.  Julia Powell cooks her way through “Mastering the Art of French Cooking” and blogs as she cooks a new dish each day.  The book “Julie and Julia”, chronicles her story – it’s excellent and if you haven’t read it, you must!  They then made the book into a movie.  That too is really well done and gives us just one more reason to adore Meryl Streep.

Julia once said “The only real stumbling block is fear of failure.  In cooking you’ve got to have a what-the-hell-attitude”.  Ain’t that the truth!?

Today, I burnt my croque monsieur, but I’m calling it “slightly charred” because that sounds fancy and very much intended.  I, in fact, happen to like burnt toast (just like my dad).  It had a nice crunch and was still super delicious.

Hey… Even Julia Child Burns Food

This morning I strapped on my cutest apron and made us Open Faced Croque Monsieur With A Poached Egg for brunch.  It was tasty, so you should make it too!

.

Ingredients n’ thangs:

  • bread for toast
  • thinly sliced ham
  • soft baby swiss cheese (grated)
  • eggs

The first thing you’ll want to do is get your water going for the eggs.  If you haven’t poached eggs before you can find detailed directions in a previous post here:  Poached Eggs

I use our oven to toast the bread.  Move an oven rack to the top spot and then turn your broiler on high.  Carefully put bread onto the rack to toast one side.  Keep a close eye because it can toast pretty quickly.  Once one side has toasted, remove the bread and lay it on a plate with the toasted side down.  Add ham and shredded cheese to the un-toasted half and then put back under the broiler in order to warm and melt the cheese.

Toasting both halves before adding the ham and cheese will result in a slightly charred top half, for those who prefer it that way 😉

Poach your eggs while the toast is finishing.  Remove toast, add the poached egg on top and sprinkle with pepper.  Runny yolks are best.

DSC_0734

.

DSC_0732

.

DSC_0737

.

DSC_0740

Bon Appetite!

Follow me @mymorningbite for more!

Advertisements

One thought on “Croque Monsieur with Poached Egg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s