Panettone Croque Madame

The Perfect Brunch For Christmas Morning!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

1 Panettone loaf, sliced 1/2 inch thick rounds
6 medium size eggs
6 thin slices of ham
6 slices Swiss cheese
butter spray
minced parsley for garnish

Cooking Tools
Large muffin tin
2 medium sauce pans 

Preheat oven 350 Degrees F. Press down on the cut rounds of Panettone.  Measure and fit the Panettone into the muffin tins to create a bread bowl, making sure the sides come up higher than the muffin tin, so it can hold all the ingredients. Spray inside and the top of Panettone with some butter spray and place in the oven and bake for about 15 minutes to toast the Panettone.  Remove from oven and place a layer of ham to the bottom of each Panettone bowl, then a layer of Swiss cheese.  Crack 1 egg into each bowl lined with ham and cheese and spoon some Bechamel Sauce (recipe below) on top of egg to cover and a dash of pepper.  Place back into the oven and cook additional 20-22 minutes.  Let rest for at least 5 minutes to set up.  garnish with minced parsley.
Serves 6

Bechamel Sauce


3 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp salt
fresh grated nutmeg


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over low heat, cook until the mixture turns a light, sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil, then lower heat and cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Leave a Reply

%d bloggers like this: