This classic French Croque Madame is the ultimate comfort sandwich that elevates breakfast to new heights. Ready in just 35 minutes, this indulgent creation layers ham and cheese between perfectly toasted bread, topped with creamy béchamel sauce and a sunny-side-up egg.
Each serving delivers a satisfying 38g of protein while the golden, crispy exterior gives way to a rich, melty interior that’s absolutely irresistible. It’s the perfect choice for a weekend brunch or an elevated lunch that brings a touch of Parisian café culture to your home.
Ingredients Section
- For Béchamel Sauce:
- ¼ cup unsalted butter – room temperature for smooth blending
- ¼ cup all-purpose flour – measured precisely for perfect sauce consistency
- 1½ cups whole milk – warm for better incorporation
- Salt and black pepper – to taste
- ¼ teaspoon dijon mustard – adds subtle tanginess
- Nutmeg – just a dash for classic French flavor
- For Sandwiches:
- 8 slices white sandwich bread – preferably fresh
- 5 oz quality ham – thinly sliced
- 6 oz Gruyere or Emmental cheese – freshly grated for best melting
- ¼ cup parmesan cheese – freshly grated
- 4 eggs – fresh, room temperature
Instructions Section
- Prepare Béchamel: Create a smooth roux with butter and flour, gradually whisk in warm milk until thickened. Season with salt, pepper, mustard, and nutmeg.
- Prep Setup: Heat oven to 425°F and line baking tray with parchment paper.
- Sandwich Assembly: Spread béchamel on all bread slices. Layer ham and cheeses on four slices, top with remaining bread, and finish with more cheese.
- Baking: Bake 5-6 minutes until cheese melts, then broil 2-4 minutes for golden top.
- Egg Finishing: Fry eggs to desired doneness and crown each hot sandwich with one egg.
Cooking Techniques
Making a perfect béchamel is at the heart of this classic French sandwich! The key is to keep whisking while cooking the flour and butter together (this is called a roux). Go slow when adding the milk – this helps prevent lumps.
Don’t worry if you’re new to making béchamel; just keep stirring and you’ll get a smooth, creamy sauce. The broiling step at the end gives that beautiful golden-brown top that makes this sandwich extra special.
Smart Substitutions
Can’t find Gruyere cheese? Swiss cheese works great too! For the bread, any good quality white bread will do, but French bread or sourdough can add extra flavor. If you’re not a fan of ham, turkey makes a tasty swap.
Want to make it vegetarian? Skip the ham and add sautéed mushrooms instead. The magic is in that creamy béchamel sauce – it ties everything together no matter what you choose to put inside.
Storage Tips
The béchamel sauce is your friend for meal prep – it keeps well in the fridge for up to a week! Store it in an airtight container and give it a good whisk when reheating. For the best results, always make the final sandwich fresh. The melty cheese and runny egg are what make this dish amazing, and those are best enjoyed right away.
Serving Suggestions
This rich sandwich loves a fresh, light side dish! Try a simple green salad with a light vinaigrette or some crisp cornichons (French pickles). Serving for brunch? Add a mimosa or fresh orange juice.
A little tip: put the egg on top at the last minute, so everyone gets that perfect moment of cutting into the yolk and watching it create a natural sauce for the sandwich.
Croque Madame
Equipment
- Medium saucepan
- Whisk
- Baking tray
- Parchment paper
- Large skillet
Ingredients
For the Béchamel sauce:
- 1/4 cup unsalted butter (½ of a stick)
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- salt and freshly ground black pepper
- 1/4 teaspoon dijon mustard
- 1 dash ground nutmeg
For the Sandwiches:
- 8 slices white sandwich bread thin slices
- 5 ounces ham good quality, about 8 slices
- 6 ounces Gruyere cheese or Emmental cheese, grated (about 2½ cups)
- 1/4 cup parmesan cheese freshly grated
- 4 eggs
Instructions
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes.
- Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is slightly thickened. Season with a little bit of salt and pepper.
- Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches. Sauce can be made up to 1 week in advance, stored in the refrigerator.
- Preheat oven to 425° F. Line a baking tray with parchment paper and set aside.
- Spread each bread slice with a thin layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
- Top bread with a piece of ham and a sprinkle of freshly grated gruyere and parmesan cheese. Top with another bread slice, béchamel side up, then sprinkle with remaining gruyere and parmesan cheese.
- Bake for 5-6 minutes, until cheese is melted, then turn the oven to broil and toast until the cheese on top is lightly golden, 2-4 minutes.
- While sandwiches bake, heat a large skillet over medium-high heat. Grease the pan with butter or non-stick cooking spray and crack eggs into hot pan (you may need to do this in batches, depending on size of skillet). Reduce heat to medium and cook for several minutes, until desired doneness. Place an egg on top of each hot sandwich.
