Croque Madame

A twist on the classic French Croque Madame. This delicious sandwich features layers of savory ham, melted Gruyère cheese, and a creamy béchamel sauce, topped with a perfectly cooked egg.

Ingredients for the French Croque Madame:

For the Sandwich:

• 8 slices of bread
• 8 tbsp unsalted butter (softened)
• 12 slices ham (e.g., Boar’s Head)
• 2 cup shredded Gruyère cheese
• 4 large eggs
• Fresh chives (chopped for garnish)
• Microgreens (for serving (optional))
• Freshly cracked black pepper (for serving)

For the Béchamel Sauce:

• 3 tbsp unsalted butter
• 1 1/2 tbsp all-purpose flour
• 1 cup whole milk
• 2 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/8 tsp ground nutmeg

Instructions:

Preheat Oven: Set your oven to 375°F with a rack in the center position.

1. Béchamel Sauce: In a medium skillet, melt butter over medium heat. Add the flour, whisking for about 30 seconds. Gradually add milk, whisking until smooth. Cook until the sauce thickens (about 4 minutes). Remove from heat and stir in mustard, salt, and nutmeg.
2. Prepare Sandwiches: Spread butter on one side of each bread slice. Place four slices, buttered side down, on a baking sheet. Add ham and cheese on each. Top with remaining bread slices, buttered side up. Bake for about 6 minutes, or until the bread is golden and cheese melts.
3. Broil: Spread béchamel sauce over sandwiches. Add extra cheese if desired. Broil until cheese bubbles and browns (3-4 minutes).
4. Fry Eggs: In a skillet, heat a bit of butter or oil. Fry eggs until whites are set but yolks are still runny (about 5 minutes). Place an egg on top of each sandwich.
5. Serve: Garnish with chives, microgreens, and black pepper. Serve immediately.

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Croque Madame

A twist on the classic French Croque Madame. This delicious sandwich features layers of savory ham, melted Gruyère cheese, and a creamy béchamel sauce, topped with a perfectly cooked egg.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch

Cuisine French

Servings 4 Servings

Equipment

• 10-inch Skillet (cast-iron)

Ingredients

  

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For the Sandwich:

• 8 slices of bread
• 8 tbsp unsalted butter softened
• 12 slices ham e.g., Boar’s Head
• 2 cups shredded Gruyère cheese
• 4 large eggs
• Fresh chives chopped for garnish
• Microgreens for serving (optional)
• Freshly cracked black pepper for serving

For the Béchamel Sauce:

• 3 tbsp unsalted butter
• 1 1/2 tbsp all-purpose flour
• 1 cup whole milk
• 2 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/8 tsp ground nutmeg

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Instructions

 

• Preheat Oven: Set your oven to 375°F with a rack in the center position.
• Béchamel Sauce: In a medium skillet, melt butter over medium heat. Add the flour, whisking for about 30 seconds. Gradually add milk, whisking until smooth. Cook until the sauce thickens (about 4 minutes). Remove from heat and stir in mustard, salt, and nutmeg.
• Prepare Sandwiches: Spread butter on one side of each bread slice. Place four slices, buttered side down, on a baking sheet. Add ham and cheese on each. Top with remaining bread slices, buttered side up. Bake for about 6 minutes, or until the bread is golden and cheese melts.
• Broil: Spread béchamel sauce over sandwiches. Add extra cheese if desired. Broil until cheese bubbles and browns (3-4 minutes).
• Fry Eggs: In a skillet, heat a bit of butter or oil. Fry eggs until whites are set but yolks are still runny (about 5 minutes). Place an egg on top of each sandwich.
• Serve: Garnish with chives, microgreens, and black pepper. Serve immediately.

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