Prosciutto Croque Madame Sandwiches
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Prosciutto Croque Madame Sandwiches

Prosciutto Croque Madame Sandwiches

with a Pickled Shallot Salad

This French-inspired favorite combines the best of breakfast into one creamy, dreamy sandwich. Crusty sourdough, creamy mustard sauce, savory prosciutto, and melty gouda are topped with a fried egg and grated Parmesan, then finished with chives for a pop of freshness. Accompanied by a light, citrusy salad starring pickled shallot, this sumptuous meal is fit for a queen.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


¼ ounce


4 ounce

Cream Sauce Base

(Contains Milk)

4 teaspoon

Dijon Mustard

4 slice

Sourdough Bread

(Contains Soy, Wheat)

2 ounce


4 slice

Gouda Cheese

(Contains Milk)

2 unit


(Contains Eggs)

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon


2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories910 kcal
Fat56 g
Saturated Fat22 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber6 g
Protein38 g
Cholesterol305 mg
Sodium2240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Medium Pan
Plastic Wrap
Medium Bowl



• Adjust oven rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and thinly slice shallot. Quarter lemon. Finely chop chives.

Make Sauce & Sandwiches

• In a small bowl, combine cream sauce base and half the mustard. Season with pepper. • Arrange half the bread on one side of a baking sheet. Spread with a thin layer of mustard cream sauce, then top with prosciutto, gouda, and another drizzle of mustard cream sauce. Arrange remaining bread on empty side of sheet; spread with a thin layer of mustard cream sauce. • Bake on middle rack until bread is golden, cheese begins to melt, and prosciutto is lightly browned, 6-8 minutes. (For 4 servings, use two baking sheets; bake bread with prosciutto and gouda on top rack and bread with sauce on middle rack.)

Cook Eggs

• Meanwhile, heat a drizzle of oil in a medium pan over medium heat. (TIP: Depending on the size of your pan, you may need to work in batches.) Once hot, crack eggs* into pan and cover. Fry eggs until whites are set, 1-2 minutes (they’ll finish cooking later). Season with salt and pepper.

Make Pickles & Dressing

• While eggs cook, in a second small microwave-safe bowl, combine shallot, juice from two lemon wedges, 1 tsp sugar, 1 tsp water, salt, and pepper. (For 4 servings, use juice from four lemon wedges, 2 tsp sugar, and 2 tsp water.) Cover bowl with plastic wrap and microwave for 1 minute. Reserve 2 TBSP pickling liquid (4 TBSP for 4), then drain. • In a third small bowl, whisk together reserved pickling liquid, remaining mustard, and 2 TBSP olive oil (4 TBSP for 4). Season with salt and pepper to taste.

Finish Sandwiches

• Once bread has toasted 6-8 minutes, remove sheet from oven. Carefully top bread with prosciutto and gouda with toasted bread, sauce sides down, to create sandwiches. Top with half the Parmesan, fried eggs, and a drizzle of remaining mustard cream sauce. Sprinkle with remaining Parmesan. • Heat broiler to high. Return to oven until cheese melts and eggs are cooked to preference, 2-3 minutes.

Make Salad & Serve

• In a medium bowl, toss mixed greens and pickled shallot with dressing. • Divide sandwiches between plates. Garnish with chives. Serve salad and remaining lemon wedges on the side.

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