Meet the Ultimate Breakfast Sandwich: a Cloud-Egg Croque Madame!

Who’s ready for the most epic breakfast sandwich ever? This cloud-egg croque madame is a mash-up of a classic French croque madame (basically a toasted cheese and ham sandwich, which is usually topped with a simple fried egg) and one of 2017’s biggest trends, the cloud egg. If you’ve not yet tried cloud eggs, you must give them a go — they’re actually easier than they look, and the fluffy texture really does make it feel like you’re eating a cloud. Such a welcome addition to the crispy, cheesy sandwich underneath!

Ingredients:

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Separate the egg into two bowls, being careful not to break the yolk. Using an electric hand whisk, whip the egg whites until fluffy and fairly stiff.

2. Transfer the whisked egg whites to a lined, lightly greased baking tray, and form into your desired shape. Create a dip in the center, and bake for around 6-7 minutes, until just starting to turn golden brown.

3. Add the egg yolk to the dip in the centre of the cloud egg, and return to the oven for a further 3 minutes, until cooked but still runny.

4. While the cloud egg is baking, prepare the sandwich. Butter each slice of bread on one side, and place one of the slices butter-side-down in a frying pan. Spread with Dijon mustard, then add the ham and grated cheese. Top with the other slice of bread, butter-side-up.

5. Fry the sandwich over a medium heat for a few minutes each side, until the bread is golden brown and crispy, and the cheese inside has melted. Serve the sandwich topped with the cloud egg and some fresh chives.

Preheat the oven to 350 degrees Fahrenheit. Separate the egg into two bowls, being careful not to break the yolk. Using an electric hand whisk, whip the egg whites until fluffy and fairly stiff.

Transfer the whisked egg whites to a lined, lightly greased baking tray, and form into your desired shape. Create a dip in the centre, and bake for around 6-7 minutes, until just starting to turn golden brown.

Add the egg yolk to the dip in the center of the cloud egg, and return to the oven for a further three minutes, until cooked but still runny.

While the cloud egg is baking, prepare the sandwich. Butter each slice of bread on one side, and place one of the slices butter-side-down in a frying pan. Spread with Dijon mustard, then add the ham and grated cheese. Top with the other slice of bread, butter-side-up.

Fry the sandwich over a medium heat for a few minutes each side, until the bread is golden brown and crispy and the cheese inside has melted. Serve the sandwich topped with the cloud egg and some fresh chives.

And that’s all there is to it! This cloud-egg croque madame is perfect for a weekend brunch, or even a full lunch — it’s a pretty epic sandwich.

And as you can see, the cloud eggs are actually super simple to make. Try to leave the egg yolk nice and runny if you can — there’s nothing better than breaking it open and letting it drip all over the gooey cheese sandwich underneath.

Have you given cloud eggs a try yet? Share your experiences on Twitter @BritandCo, and follow us on Pinterest for more recipe inspiration!