Croque Madame Casserole

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This casserole is delicious. I made it with baby swiss instead of guyuere. I also added a touch of cayenne pepper to the white sauce. There are two things that I will change next time. I may try to bake the eggs on top of the casserole instead of frying them...the timing of frying the eggs and getting them on the casserole takes practice. Also as another reviewer noted...you need to under cook your eggs or the yoke will be completed cooked...the yoke should be running on a croque madame. However biggest problem I had with this recipe is I used wonder white bread with the crust removed...the bread was VERY soggy. It needs a stronger bread to stand up to the sauce. Perhaps an english muffin would be good...something sturdy. We also thought we might skip layering the bread in the casserole but serve it on a muffin when it was removed the from the casserole. The soggy bread makes this a four star recipe for me...but still outstanding flavors and very easy to prepare.

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Excellent!!! I made this recipe this afternoon and used Boar's Head Pesto Parmesean Ham (sliced very thin at the deli. I also used smoked Gruyere and canned milk. It was/is a hit! The presentation looks beautiful, but you could serve this on a napkin and still win the "contest" for the best tasting dish in the house!

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YUM -- rich and creamy and very satisfying with the bread on the bottom having a crispness to complement it all. My husband cooks for our church's Men's Prayer Breakfast, and I was looking for something to help him change up the morning menu of bacon and scrambled eggs --the guys are going to love it this next Monday morning.
The only change I made was decreasing the salt to 1/2 tsp and it was plenty for me -- anyone needing more can add their own once served.

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I wasn't going to cook last night, no one was home to cook for... but I saw Paula making this on her show, and I thought it looked so yummy! I realized I had everything on hand to make it, so I jumped up and did so! Glad I did! It was a tad salty, but that may indeed have been my fault, and can easily be adjusted. I also used a larger pan than the recipe states, and only used a total of 6 slices of bread. I used all the sauce, 'cuz I like this saucy! It was GREAT! I would also recommend slightly undercooking the eggs (from where you normally like them because they do cook a bit more under the broiler. A definite do-againer!

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This casserole was ahhhmazing. Followed the recipe as written. I used a 8x8 dish, cut the side crusts off of the bread, and it fit nicely. It is quite possibly the best breakfast I have ever eaten. My husband loved it too.
Thanks Paula.

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An absolute HOME RUN! I make X-mas brunch every year for my family and for the last two years I've made Emeril's Savory Breakfast Pudding. It's very good but I wanted something new. This was crazy good! I didn't change a thing but I did increase the sauce by half again as much, and used it all. I used a 13 x 9 glass baking dish and cut the crusts off 12 pieces of bread - perfect fit. I used a little more cheese too, a bag (2 cups of shredded gruyere/swiss. I served it with Paula's Sweet Sausages, hash browns, cinnamon rolls and cantelope. An hour later I was all alone. Everyone was napping. So, I guess this recipe is literally a "knock out." Thanks Paula, and to all you reviewers who help me so much with your corrections and comments.

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How can this be bad??? I am thinking about making it for Christmas morning. Do you think I can put it all together the night before except for the fired eggs???? Thank you

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Ever since I tried this recipe, my husband and son are ADDICTED! It is their fave and there is never any left! I also had to use a larger dish than in the printed recipe. This recipe is SO simple and easy, tastes great, and gives the impression I am quite the chef ;o Make sure to purchase more Gruyere than recipe calls for, I always run out of cheese to put on top of the eggs!

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This casserole is a winner. However, (ok its not anything huge the size casserole didn't seem to be right to me. So I used a 10 x 6 1/2 oblong baking dish and it worked out perfectly. This is just beyond - beyond delicious. With a hot over easy egg on top...OMG its wonderful. I'm thinking this is perfect for a luncheon with the ladies, or dinner...whenever! I would use a 13 x 9 and double this...it would be great and go a long way because its so rich. I would NOT use anything but Gruyere cheese that's what makes this so wonderful, its mild and just perfect. Why mess with perfection!

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I haven't tried this recipe, but I will be making it this weekend. Paula used a 13x9 pan on the show. That would make more sense by looking over this recipe, especially the part about layering 5 to 6 slices of bread in the pan.