Healthy croque-madame


  • 4 slices of Bon Matin multigrain bread, no fat no sugar added
  • ½ tbsp butter
  • ½ tbsp flour
  • ¼ cup 1% milk
  • Salt and pepper
  • 1 tbsp olive oil
  • 6 big portobello mushrooms, sliced
  • 2 cups fresh spinach
  • 2 slices light Swiss‑type cheese
  • 2 tsp butter or cooking spray
  • 2 eggs
  • Fresh thyme


  1. Preheat oven to 400°F (200°C).
  2. In a small saucepan, melt ½ tbsp butter.
  3. Add the flour and whisk for 2 minutes.
  4. Slowly add the milk while whisking.
  5. Cook for 3‑4 minutes, stirring regularly or until the béchamel is thickened. Season with salt and pepper and set aside.
  6. Heat olive oil in a frying pan.
  7. Add mushrooms and grill over medium heat for 4‑5 minutes, turning only once.
  8. Add spinach and cook for 2‑3 minutes or until it has wilted.
  9. Remove from heat and add the béchamel sauce. Stir well. Season with salt and pepper.
  10. Spread the mixture on two slices of Bon Matin multigrain bread, no fat no sugar added.
  11. Close with remaining slices.
  12. Add one slice of cheese to each sandwich.
  13. Place sandwiches on a baking sheet and bake 4‑5 minutes or until cheese is melted.
  14. Meanwhile, melt 2 teaspoons of butter in a skillet and cook your eggs. Ideally runny, but you can cook them to your preference. Remove the sandwiches from the oven and place your eggs on top of the cheese.
  15. Add a few thyme leaves and enjoy.