Here’s a classic French Croque Madame recipe—a rich, cheesy, indulgent sandwich topped with a fried egg. It’s basically the “grandparent” of grilled ham and cheese sandwiches, but fancy enough for brunch!
Croque Madame
Ingredients (serves 2):
For the sandwich:
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4 slices of sturdy white or country bread
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2 teaspoons Dijon mustard
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4 slices cooked ham
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1 cup grated Gruyère cheese (or Emmental)
For the béchamel sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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Pinch of nutmeg
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Salt and pepper to taste
For topping:
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2 large eggs
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Butter or oil for frying
Instructions:
1. Make the béchamel sauce:
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In a small saucepan, melt butter over medium heat.
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Stir in flour and cook 1–2 minutes until lightly golden.
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Gradually whisk in milk, avoiding lumps.
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Simmer 3–5 minutes until thickened.
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Season with salt, pepper, and a pinch of nutmeg.
2. Assemble the sandwiches:
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Preheat the oven to 400°F (200°C).
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Spread a thin layer of Dijon mustard on each bread slice.
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Layer ham and a little grated cheese between two slices of bread.
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Place sandwiches on a baking sheet, top with béchamel sauce, then sprinkle with remaining Gruyère.
3. Bake:
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Bake for 10–12 minutes until cheese is melted and bubbly.
4. Fry eggs:
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In a small pan, fry eggs sunny-side-up (yolk should remain runny).
5. Serve:
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Place a fried egg on top of each sandwich. Serve immediately.
Tips & Variations:
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Cheese swap: Emmental, Comté, or even sharp cheddar works.
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Ham swap: Use leftover cooked ham or prosciutto for extra flavor.
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Browning: For extra crispness, broil for 1–2 minutes at the end.
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Croque Monsieur: Skip the fried egg and it’s a Croque Monsieur (classic version).
💡 Pro tip: A perfectly runny yolk mixes with the béchamel and cheese, creating that signature creamy “Madame” texture.
If you want, I can also give a shortcut stovetop Croque Madame that skips the oven but still keeps the melty, creamy indulgence.