Spanish Croque Madame with Jamón and Manchego

After several trips to Spain, I became enamored with Jamón and Manchego cheese. So recently, while munching down a lovely French version of Croque Madame, I pondered how a Spanish version of this might taste. Ponder no more! It tastes, well, Spanish and delightful. In place of a bechamel sauce, I used a cream cheese-based sauce to make it gluten-free but no less flavorful!

2 servings

INGREDIENTS:

3 tablespoon butter, divided

4 tablespoons cream cheese, softened

¾ cup half-and-half

1 tablespoon Dijon mustard

⅛ teaspoon freshly grated nutmeg

2 slices country-style whole-grain bread

2 large eggs

6 thin slices of Spanish Jamón

2 thin slices Manchego cheese

DIRECTIONS:

  1. In a small saucepan over medium heat, melt one tablespoon of butter to make the sauce. Add the cream cheese and stir until blended. Slowly stir in the half-and-half and Dijon mustard until thoroughly mixed. Season with nutmeg and salt to taste.

  2. In a skillet, toast the bread on both sides. Turn off the heat. Top each slice of bread with Jamón, then Manchego cheese, and the sauce. Heat the remaining two tablespoons of butter in another non-stick or cast-iron pan. Add the eggs keeping them separate from each other. When the eggs are set on the bottom, transfer them to the top of each open-face sandwich. Cover the skillet with a lid or foil and let stand for five minutes to melt the cheese and set the eggs. Transfer the sandwiches to plates and serve hot.

Spanish Croque Madame with Jamón and Manchego

Spanish Croque Madame with Jamón and Manchego
Yield: 2 servings
Author:
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
After several trips to Spain, I became enamored with Jamón and Manchego cheese. So recently, while munching down a lovely French version of Croque Madame, I pondered how a Spanish version of this might taste. Ponder no more! It tastes, well, Spanish and delightful. In place of a bechamel sauce, I used a cream cheese-based sauce to make it gluten-free but no less flavorful!

Ingredients

  • 3 tablespoon butter, divided
  • 4 tablespoons cream cheese, softened
  • ¾ cup half-and-half
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon freshly grated nutmeg
  • 2 slices country-style whole-grain bread
  • 2 large eggs
  • 6 thin slices of Spanish Jamón
  • 2 thin slices Manchego cheese

Instructions

  1. In a small saucepan over medium heat, melt one tablespoon of butter to make the sauce. Add the cream cheese and stir until blended. Slowly stir in the half-and-half and Dijon mustard until thoroughly mixed. Season with nutmeg and salt to taste.
  2. In a skillet, toast the bread on both sides. Turn off the heat. Top each slice of bread with Jamón, then Manchego cheese, and the sauce. Heat the remaining two tablespoons of butter in another non-stick or cast-iron pan. Add the eggs keeping them separate from each other. When the eggs are set on the bottom, transfer them to the top of each open-face sandwich. Cover the skillet with a lid or foil and let stand for five minutes to melt the cheese and set the eggs. Transfer the sandwiches to plates and serve hot.

Nutrition Facts

Calories

728.79

Fat (grams)

58

Sat. Fat (grams)

32.61

Carbs (grams)

18.4

Fiber (grams)

2.04

Net carbs

16.37

Sugar (grams)

6.42

Protein (grams)

35.31

Sodium (milligrams)

1555.81

Cholesterol (grams)

344.67

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Croque Madame, Jamon, Manchego
brunch
Spanish
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