Marley Spoon

Croque Madame Panzanella with Garlicky Greens

France's beloved egg-topped grilled ham and cheese meets Italy's hearty bread salad in this crave-worthy mash-up.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

To achieve perfect poached eggs, create a gentle simmer and spin a whirlpool in the water before adding each egg—this helps the whites wrap elegantly around the yolks. For extra flavor, toast the bread croutons until deeply golden before topping with cheese. Feel free to substitute white wine vinegar with apple cider vinegar in the dressing.

Ingredients

1 whole Ciabatta Roll
2 oz Fontina Cheese
0.5 tsp Garlic
2 oz Mayonnaise
1 whole Celery
1 oz Cornichon
2 oz Prosciutto
1 whole Arugula
2 whole Eggs
0 Olive Oil
0 Kosher Salt
0 Black Pepper
0 White Wine Vinegar
0 Water

Tools

rimmed baking sheet
microplane or grater
medium saucepan
medium bowl
small bowl
slotted spoon
paper towel-lined plate
whisk

Click anywhere to see instructions →

Marley Spoon

Croque Madame Panzanella with Garlicky Greens

France's beloved egg-topped grilled ham and cheese meets Italy's hearty bread salad in this crave-worthy mash-up.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Ciabatta Roll
2 oz Fontina Cheese
0.5 tsp Garlic
2 oz Mayonnaise
1 whole Celery
1 oz Cornichon
2 oz Prosciutto
1 whole Arugula
2 whole Eggs
0 Olive Oil
0 Kosher Salt
0 Black Pepper
0 White Wine Vinegar
0 Water

Tools

rimmed baking sheet microplane or grater medium saucepan medium bowl small bowl slotted spoon paper towel-lined plate whisk

Mise en Place

Preheat oven and prepare baking sheet

Preheat oven to 425°F with a rack in the center. Set out a rimmed baking sheet for toasting bread.

Prep bread and cheese

Tear 1 ciabatta roll into ¾-inch pieces. Measure out 2 oz shredded fontina to be ready for topping the bread.

Prepare dressing ingredients

Peel and grate ½ teaspoon garlic. Measure out 2 (1 oz) mayonnaise, 2 teaspoons vinegar, and 2 teaspoons water.

Slice vegetables and pickles

Thinly slice 1 small bag celery and 1 oz cornichon on a diagonal.

Prep meat and greens

Tear 2 oz prosciutto into bite-sized pieces. Set out 1 bag arugula.

Set up egg poaching station

Fill a medium saucepan with 2 inches of water and bring to a simmer. Crack 2 large eggs each into a small bowl for easy pouring later.

Cooking Steps

Toast bread

Preheat oven to 425°F with a rack in the center. Tear 1 ciabatta roll into ¾-inch pieces and toss with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Toast until lightly browned, 5-10 minutes. Gather croutons into a tight rectangle and top with 2 oz shredded fontina. Bake until cheese has melted, 1-2 minutes. Set aside to cool.

Prep dressing & salad

Grate ½ teaspoon garlic into a medium bowl. Whisk in 2 (1 oz) mayonnaise and 2 teaspoons water and 2 teaspoons white wine vinegar (or apple cider vinegar). Season to taste with salt and pepper. Thinly slice 1 small bag celery and 1 oz cornichon on a diagonal. Add to dressing, tossing to coat. Tear 2 oz prosciutto into bite-size pieces.

Poach eggs

Fill a medium saucepan with 2 inches of water; bring to a simmer. Stir to make a small whirlpool in simmering water. Crack 1 large egg into a small bowl; carefully pour egg into simmering water. Repeat with second large egg. Simmer until whites are set but yolks are still runny, about 2 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

Finish & serve

To bowl with dressing, add 1 bag arugula and cheesy croutons, tossing to coat. Add to serving bowls and top with prosciutto and poached eggs. Enjoy!

← Click anywhere to see ingredients