15MIN - 2 SERVINGS - EASY

4 thick slices of sandwich bread
150 g saint-nectaire
4 tablespoon(s) of thick
cream
10 large spinach leaves
rinsed and dried
40 g butter
3 teaspoon(s) of cooking
oil
2 eggs

Preheat the oven to 150°/gas mark 5. Cut the saint-nectaire into thin slices
and remove the rind. Wash the spinach.

Spread the thick cream over the 4 slices of bread, season with salt and pepper from
the mill. Cover 2 slices of bread with 5 spinach leaves each,
place the saint-nectaire strips on top. Close with the 2
other slices of bread, spread side facing inward.

In a frying pan, melt 30g of butter with 1 tsp of oil over
medium heat. Brown the croque-madame for 2 to 3 minutes on each side,
then keep warm in the oven on a baking tray.

Meanwhile, heat the remaining butter and oil in the
pan over medium heat. Fry the eggs for 3 minutes. Season with salt and pepper from
the mill, then serve the hot sandwiches, Madame-style, with the
fried eggs placed on top.