A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
About Rachel Khoo
Rachel Khoo is a British chef and food writer who moved to Paris to pursue her passion for patisserie. After obtaining a pastry diploma from Le Cordon Bleu, she opened La Petite Cuisine à Paris, Paris’ smallest underground restaurant, in her tiny studio apartment. She’s the author of nearly half a dozen cookbooks, including The Little Paris Kitchen. @rachelkhooks
How To Freeze Stock
Got stock? Here’s how to easily ensure you always have a stash on hand. And we even include a list of handy containers to use—and we think you’ll be surprised at a few.