Croque Ma-DAYUMN This is Good.

One of my favorite baked goods are Croissants made with real butter. I can't help, but appreciate how beautiful they are, because I know how much hard work goes into it with the "lamination process". One of my fave puff pastry desserts is a classic Almond Croissant from La Bergamote in NYC. I'd seriously go there, just about every single week. They may look burnt in their bakery case, but that's just the good ol' beautiful Maillard Reaction happening. That brulee'd croissant along with toasted, sliced almonds and filled with a marzipan-like filling- fuhgettaboutit.

Croque Madame/Monsieurs are usually made with slices of traditional white bread, but of course I always love to do the most by using a real buttery Croissant. Don't ever go for those hydgrogenated fat, waxy knock-offs. Real butter is where it's at. It's SO worth making a small batch of Bechamel sauce for a sandwich. Taking the time to pan-toast the bread with Parmiggiano, letting the Gruyere melt, sauteing your ham and splashing your egg with hot oil to make the most PERFECT crispy edges is well worth it. I love foods that just make you SO happy when you make it. (That's the fatty talking in me).

Can you make a mean sammy?

Muah x 1,000...

Greggy