Croque Madame
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Croque Madame

A sophisticated French bistro classic featuring layers of ham and Gruyère cheese between toasted bread, smothered in rich béchamel sauce, baked until golden, and crowned with a perfectly fried egg. This elegant sandwich elevates the humble ham and cheese to gourmet heights.

Total Time
40 mins
Serves
2
Difficulty
Medium
Rating
4.7/5

Ingredients

  • 1
    Thick-Cut White Bread
    4 thick slices white bread or brioche, about ½-inch thick
  • 2
    Unsalted Butter
    4 tablespoons unsalted butter, divided
  • 3
    All-Purpose Flour
    2 tablespoons all-purpose flour
  • 4
    Whole Milk
    1 cup whole milk, warmed
  • 5
    Gruyère Cheese
    1½ cups freshly grated Gruyère cheese, divided
  • 6
    Dijon Mustard
    2 teaspoons Dijon mustard
  • 7
    Fresh Nutmeg
    ¼ teaspoon freshly grated nutmeg
  • 8
    Salt
    ½ teaspoon salt
  • 9
    White Pepper
    ¼ teaspoon freshly ground white pepper
  • 10
    Ham
    6 ounces thinly sliced ham (Jambon de Paris preferred)
  • 11
    Large Eggs
    2 large eggs
  • 12
    Fresh Chives
    2 tablespoons fresh chives, chopped for garnish

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. 2

    Make the béchamel sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, for 3 minutes until mixture is light golden and fragrant.

  3. 3

    Gradually whisk in warm milk, ensuring no lumps form. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon, about 5 minutes.

  4. 4

    Remove from heat and whisk in ½ cup Gruyère cheese, Dijon mustard, nutmeg, salt, and white pepper until smooth. Set aside and keep warm.

  5. 5

    Toast the bread slices in a large skillet with 1 tablespoon butter over medium heat until golden brown on both sides, about 2-3 minutes per side.

  6. 6

    Spread a thin layer of béchamel sauce on each slice of toasted bread, covering edges to prevent burning.

  7. 7

    Place 2 slices on the prepared baking sheet, sauce-side up. Divide ham evenly between these slices, then sprinkle with ½ cup Gruyère cheese.

  8. 8

    Top with remaining bread slices, sauce-side down, to form sandwiches. Spread remaining béchamel sauce generously over the tops of both sandwiches.

  9. 9

    Sprinkle remaining Gruyère cheese evenly over the sauce-topped sandwiches.

  10. 10

    Bake for 12-15 minutes until cheese is melted, bubbly, and golden brown on top.

  11. 11

    While sandwiches bake, heat remaining 1 tablespoon butter in a large nonstick skillet over medium heat.

  12. 12

    Crack eggs into the skillet and fry sunny-side up until whites are set but yolks remain runny, about 3-4 minutes. Season lightly with salt and pepper.

  13. 13

    Remove sandwiches from oven and immediately top each with a fried egg.

  14. 14

    Garnish with fresh chives and serve immediately with a fork and knife.

  15. 15

    Note: The rich sauce and runny yolk make this sandwich best eaten with utensils rather than by hand.

Helpful Links

Rich and Creamy Croques Madames - Serious Eats

Daniel Gritzer's expert technique for perfect bread-to-filling ratio and texture

Croque Madame Recipe - Food & Wine

Classic French bistro recipe with detailed Mornay sauce instructions

Easy Croque Madame - Tastes Better from Scratch

Lauren's approachable version with make-ahead béchamel sauce tips

Croque Madame - Food Network

Alex Guarnaschelli's 30-minute bistro-style croque madame

Croque Madame - Fifteen Spatulas

Detailed recipe with sourdough bread recommendation and variations

Tags:
french-cuisinebistro-classichamcheeseeggsbreakfastbrunchsandwichbechamel

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