Croque Madame végétarienne


Preparation time: 30 minutes

Serving size: 4


  • 1 package IBIS protein rolls soy, flaxseed, sesame seeds
  • 1 bunch of chives
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 120 ml milk
  • 1 tbsp tarragon mustard
  • salt
  • pepper
  • 80 g medium Gouda
  • 2 small avocado
  • 1 tbsp lemon juice
  • 1 tbsp sunflower oil
  • 4 eggs (size S)


  • 4 fried egg molds
  • Chive rolls for garnish


Preheat the oven to 200 °C (top/bottom heat). Bake the IBIS protein rolls for only 5 minutes. Then take them out, let them cool and cut them in half horizontally. Do not turn off the oven.

Wash the chives, dab dry and cut into small rolls. Melt the butter in a small saucepan. Sprinkle the flour over it and sweat it until light. Gradually add the milk while stirring. Cook everything while stirring to a creamy bechamel sauce, then remove from heat. Stir in the chives, stir in the mustard and season the sauce with salt and pepper.

Grate the Gouda. Cut the avocados in half, remove the stones and separate the flesh from the skins. Cut into wedges and mix with the lemon juice.

Heat the sunflower oil and fry the eggs with the help of the fried egg molds over medium heat, small but slightly higher fried eggs.

Meanwhile, line a baking tray with parchment paper. Cut the rolls in half. Spread the bottom halves of the buns on the baking tray. Spread with half of the bechamel sauce. Spread the avocado wedges on top. Season with salt and pepper, then sprinkle with the cheese.

Place the tops of the buns and pour the remaining bechamel sauce on top. Bake in the oven for about 5 minutes. Take out and spread on plates. Place a small fried egg on each bun, season with salt and pepper and serve sprinkled with chive rolls.

IBIS products used

This product is new

Protein Rolls