Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/3M9845FsIjs/croque-madame-recipe.html
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A good croque is all about nailing texture, bread-to-filling ratio, and the goo factor. This recipe, which calls for thin slices of toasted-on-all-sides bread, melted cheese, rich Mornay sauce, and Dijon mustard, is a case study in getting it right—and the fried egg on top is just the icing on …
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