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Le Chaudron recipe
Croque au pain de mie de seigle, omelette, jambon, comté
Rye bread omelet croque with ham and Comté
⏱ 5 minServes 1Easy580 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
2 slicesrye sandwich bread
4egg
1 slicecooked ham
2 pinchesgrated Comté
1 pinchsaltpepper, parsley
5 gsalted butter
- 2 slices rye sandwich bread
- 4 egg
- 1 slice cooked ham
- 2 pinches grated Comté
- 1 pinch salt pepper, parsley
- 5 g salted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the eggs in a bowl with the salt, pepper and parsley. Melt a knob of butter in a skillet over medium heat. Pour the beaten eggs into the hot buttered pan.
- Immediately lay the 2 slices of rye bread on the runny omelet. As soon as the eggs start to set, carefully flip the whole thing (eggs and bread) so the bread is underneath against the pan.
- Fold in the overhanging edges of the omelet to make a rectangle the size of the bread. Add the Comté and the ham to one half. Fold the sandwich in half like a turnover. Brown 2 minutes per side until the bread is crisp and the Comté melted. Serve with a mixed salad with walnuts.
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