Originating in Paris cafés in the early 20th century, croque madame (and its “spouse,” croque monsieur) was devised as an easy to prepare snack, but, as is the case with most French foods that have a fancy name, it has gained since quite a lot of prestige in culinary circles. In essence, croque madame and croque monsieur are the same (click here for the croque monsieur recipe)- a baked or fried ham sandwich served with grated cheese. The one major difference is that Croque madame is topped with an egg, either poached or prepared sunny side up which drips beautifully when the sandwich is cut.
The dish is served with the ever famous bechamel sauce.
This name of this Japanese comfort food comes from English and means omelet and rice, but omurice (pronounced omuraisu) is so much more than omelet served with rice, as it comes with a hearty gravy and the egg itself is prepared in a unique and very exact way so that when you cut it up, it almost pours over the rice.
Originating in Tunisia, shakshouka is an open pan dish of poached eggs and tomatoes. It has become a staple breakfast across the Middle East. While popular as a breakfast dish, it would not be out of place on a dinner table. The dish uses common ingredients like eggs and tomatoes, so you can easily try this delicious and easy-to-make open pan today!
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