ONIMA recipes
Pineapple Spam Croque Madame
A tropical twist on the classic Croque Madame featuring Pineapple Spam and a rich Lemon Ginger Jerk Mornay sauce.
- Yield
- Serves 2
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Difficulty
- Moderate
Original recipe
Ingredients
- 1 1/2 tbsp (22 g) Lemon Ginger Jerk Pineapple Butter
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) milk
- 6 oz (170 g) grated cheese (Gruyère, Swiss, or a mix), divided
- 4 slices of thick-cut bread (like brioche or sourdough)
- 4 thick slices of Spam
- 1 tbsp (15 g) Dijon mustard
- 2 tbsp (28 g) unsalted butter (for toasting bread)
- 4 eggs
- Salt and pepper, to taste
Step by step
-
Preheat Oven
Preheat oven to 350°F (180°C).
-
Make the Mornay Sauce
Melt Lemon Ginger Jerk Pineapple Butter in a saucepan. Stir in flour to form a paste and cook for 1 minute. Whisk in milk and bring to a simmer. Stir in grated cheese until melted. Season with salt and pepper.
-
Toast the Bread
Heat butter in a skillet and toast bread on both sides until golden.
-
Cook the Spam
Fry Spam slices until crispy, basting with Lemon Ginger Jerk Pineapple Butter.
-
Assemble the Sandwiches
Layer Spam, Mornay sauce, and cheese on half the bread slices. Spread Dijon mustard on the other slices and close sandwiches.
-
Bake and Broil
Spread Mornay sauce on top of each sandwich, sprinkle with cheese, and bake for 10 minutes. Broil for 2 minutes until golden.
-
Fry the Eggs
Fry eggs with runny yolks and place one on top of each sandwich. Serve immediately.
The whole recipe, at a glance
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| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| 1 1/2 tbsp (22 g) Lemon Ginger Jerk Pineapple Butter | Melt flavored butter, stir in flour and cook the paste for 1 minute. | Whisk in milk and simmer. Melt in some of the divided cheese; season with salt and pepper. Reserve some sauce for topping. | Layer Spam, Mornay and reserved cheese on half the bread. Spread Dijon on the other slices and close. | Top with reserved Mornay and cheese. Bake at 350°F / 180°C for 10 minutes; broil 2 minutes until golden. | Place an egg on each sandwich and serve immediately. |
| 1 tbsp (8 g) all-purpose flour | |||||
| 1 cup (240 ml) milk | |||||
| Use some for the sauce; reserve the rest for layers and topping.6 oz (170 g) grated cheese (Gruyère, Swiss, or a mix), divided | |||||
| Salt and pepper, to taste | |||||
| 4 slices of thick-cut bread (like brioche or sourdough) | Toast bread on both sides in butter until golden. | ||||
| 2 tbsp (28 g) unsalted butter (for toasting bread) | |||||
| 4 thick slices of Spam | Fry Spam until crisp, basting with flavored butter. | ||||
| Lemon Ginger Jerk Pineapple Butter for basting | |||||
| 1 tbsp (15 g) Dijon mustard | |||||
| 4 eggs | Fry the eggs with runny yolks. | ||||