Cook time: officially, 10 minutes.
- 2 eggs or egg whites
- 1 slice of wheat
- 1 slice of ham/bacon/canadian bacon
- 1 slice of your favorite cheese
- 1 handful of spinach
- 2-3 leaves of fresh basil (chopped)
- Dash of garlic powder
- Dash of crushed red pepper
- S & P to taste
- 2 tablespoons of olive oil
- Pre-heat a medium-sized saute pan, and add a tablespoon of olive oil.
- Place the ham on the pan and begin toasting the bread. Brown the ham, then flip it after 2 minutes.
- Lay the cheese on top of the ham, and allow the cheese to melt for 2 minutes.
- After the cheese has melted, carefully lift the cheese and ham together and place it on the toasted bread.
- Now add olive oil and two eggs to the empty pan.
- Sprinkle the basil, garlic, salt and pepper to the eggs.
- Tap the egg yolks with the egg of your spatula, and allow them to cook through.
- Place the eggs on the top of the stack.
- Optional: toss some spinach into the pan and drizzle some olive oil, and add a dash of salt, pepper, and garlic to the spinach. Allow the spinach to wilt and turn a darker green. Top the stack with your sauteed spinach.
- Crucial finishing note: Place your croque-madame onto the pan to add a final crispy sear to the bottom of the toast, and re-warms the entire dish. Turn the heat to high heat for 2-3 minutes, and check the bottom for browning. Then, serve when desired shade of brown is reached.
- Add Tabasco sauce for a kick.
- Use a good olive oil or truffle oil to finish the dish.
- Try using bacon or Canadian bacon instead of ham.
- Using egg whites cuts 14 grams of fat out of the 10-minute power breakfast!
- After toasting, lay the toast on a paper towel to avoid moisture collecting under the toasted bread while you assemble the rest of the sandiwich. This prevents the toast from becoming soggy.