Imagine biting into a golden, gooey, gloriously French creation—the Croque Madame is not just a sandwich, it’s pure breakfast and brunch bliss wrapped in layers of creamy, cheesy comfort. The magic here is in the combination: crisp grilled bread, savory ham, melting Gruyère, all topped with a rich béchamel sauce and crowned with a perfectly fried egg. You get crunch, silkiness, and a little runny yolk action in every bite. Whether you crave an extravagant start to your day or a midday treat, the Croque Madame delivers that joyful Parisian café feel right to your kitchen.
Ingredients You’ll Need
This Croque Madame is made with just a handful of ingredients, each one important for building that authentic, soul-satisfying flavor and classic texture. Simple as they are, every ingredient pulls its weight—so choose the best you can for a truly memorable bite!
- Sourdough or white bread: The base of every great Croque Madame, giving crunch on the outside and softness within; go for sturdy slices that can handle plenty of toppings.
- Thinly sliced ham: Adds that unmistakable salty, meaty heart—you’ll want high-quality, deli-style ham for maximum flavor.
- Gruyère cheese (or Swiss): The nutty, melty cheese layers that bring creamy richness and perfect melt; Gruyère is classic, but Swiss will also do.
- Dijon mustard: Slathers the bread with a little heat and tang, balancing the richness of the cheese and béchamel.
- Unsalted butter (for grilling): Makes the outside of your sandwich beautifully golden and crisp while infusing the whole thing with buttery flavor.
- Large egg (for the “madame” topping): The show-stopping finish—one sunny fried egg to crown your masterpiece.
- Butter (for béchamel): About 2 tablespoons; it’s the base for your silky, indulgent sauce.
- All-purpose flour: Helps thicken your béchamel into that spoonable perfection.
- Whole milk (warm): Essential for a smooth, luscious béchamel; warming it prevents lumps and speeds things along.
- Salt and pepper: A dash of each is your seasoning secret for every flavor to shine bright.
- Ground nutmeg (optional): Just a pinch makes your sauce extra French and a little bit magical.
- Grated Gruyère (optional, for béchamel): If you’re a cheese lover, a little extra in the sauce gives extra melty punch and depth.
How to Make Croque Madame
Step 1: Craft the Luscious Béchamel Sauce
In a small saucepan, melt 2 tablespoons of butter over medium heat until foamy and fragrant. Whisk in the flour, stirring constantly for about 1 to 2 minutes, until it makes a pale golden paste (that’s your roux!). Little by little, add the warm milk, whisking vigorously to keep things smooth and lump-free. Keep whisking as the sauce thickens—about 3 to 5 minutes. Season generously with salt, pepper, and nutmeg if you like. Love things extra cheesy? Stir in that grated Gruyère now for an ultra-creamy finish. Set the béchamel aside off the heat; it’ll thicken up just a bit more as it cools.
Step 2: Build the Sandwich
Take your two slices of bread and spread Dijon mustard on one side of each. On one slice (mustard side up), layer a slice of ham and cover with a slice of Gruyère cheese. Sandwich it together with the second slice of bread, making sure the mustard is on the inside. Already it smells like something special, right?
Step 3: Grill to Golden Goodness
Heat 1 tablespoon of butter in a large skillet or griddle over medium heat. Carefully add your assembled Croque Madame and cook for about 3 to 4 minutes on each side, pressing down lightly for even browning. You’re looking for golden, crispy exteriors and gooey, melty cheese in the middle. Once achieved, transfer the sandwich to a plate and keep it warm.
Step 4: Fry the Perfect Egg
In that same skillet (no need to clean it—we love those lingering buttery flavors), melt another tablespoon of butter over medium heat. Crack in your large egg and cook until the white is set and the yolk is still runny, or longer if you prefer a more set yolk. The sunny-side-up look is classic to Croque Madame and brings that irresistible yolk sauce to the dish.
Step 5: Assemble Your Croque Madame
Place the grilled sandwich on your serving plate. Spoon the béchamel sauce generously over the top—don’t be shy! Gently slide the fried egg right on top to finish. You’ve gone from good to oh-so-indulgent in five easy steps.
Step 6: Serve Immediately
Enjoy your Croque Madame fresh and hot, ideally with a simple salad or a pile of crispy fries on the side. Cut in and watch all that creamy, cheesy, runny magic unfold.
How to Serve Croque Madame
Garnishes
A sprinkle of freshly chopped parsley or chives adds vibrant color and a pop of freshness against all that richness. If you love a little bite, a few grinds of black pepper or a sprinkle of flaky salt on the egg really brings the Croque Madame together. For a tiny French flourish, try a handful of microgreens or even a drizzle of truffle oil (oui, très chic!).
Side Dishes
The best friends of Croque Madame are light, crisp, and fresh. Pair it with a simple green salad tossed in lemony vinaigrette, some tangy quick pickles, or a handful of cherry tomatoes. If you’re in the mood for something more indulgent, crispy shoestring fries are a perfect nod to café tradition.
Creative Ways to Present
If you want to wow a brunch table, cut the Croque Madame into halves or quarters and layer them artfully on a platter, each topped with its own mini egg or quail egg for bite-size fun. Or assemble them open-faced, crostini-style, for easy sharing at parties. Letting guests add their own béchamel or garnishes creates an interactive, festive vibe!
Make Ahead and Storage
Storing Leftovers
If you find yourself with an extra Croque Madame, let it cool completely before wrapping snugly in foil or plastic wrap. Store in the refrigerator for up to 2 days. For best flavor and texture, keep the fried egg separate and prepare fresh when reheating.
Freezing
It’s possible to freeze the assembled (but not egg-topped) sandwich by wrapping it tightly and storing it in a freezer-safe bag up to one month. The béchamel sauce can also be stored separately in an airtight container in the freezer—just be sure to whisk well after thawing.
Reheating
To bring your Croque Madame back to life, preheat your oven to 350°F (175°C) and bake the sandwich until warmed through and the cheese is melty (about 10-12 minutes). Gently reheat the béchamel on the stove, stirring until silky again. Top your sandwich with a freshly fried egg for that signature finish.
FAQs
Can I use a different kind of cheese?
Absolutely! While Gruyère is the classic choice for Croque Madame, Swiss or Emmental work nicely as well. If you’re feeling adventurous, try sharp cheddar or Comté for a unique twist.
What bread works best for Croque Madame?
Date a crustier bread! Sourdough and white sandwich bread are favorites for Croque Madame, but brioche adds lovely sweetness, and country loaves hold up well to the béchamel and gooey cheese layers.
Is Croque Madame hard to make?
Not at all! Despite looking and tasting fancy, Croque Madame is surprisingly straightforward—about 25 minutes start to finish. It’s a perfect way to impress your brunch crew without breaking a sweat.
Can I make Croque Madame ahead of time?
You can prep the béchamel sauce and assemble the sandwiches ahead, refrigerating both separately. Wait to grill, sauce, and fry the eggs until just ready to serve for the freshest flavor and best texture.
What’s the difference between Croque Madame and Croque Monsieur?
Croque Monsieur is the original grilled ham and cheese with béchamel sandwich, while Croque Madame includes the signature fried egg on top. That egg makes all the difference, turning it into a brunch superstar!
Final Thoughts
If you’ve never welcomed a Croque Madame to your breakfast or brunch table, now is the time! With its glorious blend of textures, French flair, and pure comfort, it’s a showstopper that brings a taste of Paris to any kitchen. Give this classic a try—you’ll wonder how brunch ever existed without it!
Print
Croque Madame Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: French
- Diet: Contains Dairy, Contains Eggs
Description
Indulge in a classic French brunch favorite with this delicious Croque Madame recipe. A grilled ham and cheese sandwich topped with a creamy Béchamel sauce and a perfectly fried egg, this dish is a true delight for your taste buds.
Ingredients
For the Sandwich:
- 2 slices of sourdough or white bread
- 2 slices of ham (preferably thinly sliced)
- 2 slices of Gruyère cheese (or Swiss cheese)
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter (for grilling)
- 1 large egg (for the ‘madame’ topping)
For the Béchamel Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk (warm)
- Salt and pepper to taste
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup grated Gruyère cheese (optional, for extra flavor)
Instructions
- Make the Béchamel Sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux (paste). Slowly add the warm milk while whisking continuously to prevent lumps. Continue to cook until the sauce thickens, about 3-5 minutes. Season with salt, pepper, and nutmeg. If you like, stir in the grated Gruyère cheese for a cheesier sauce. Remove from heat and set aside.
- Assemble the Sandwich: Spread Dijon mustard on one side of each slice of bread. On one slice, layer a slice of ham and a slice of cheese. Top with the second slice of bread, mustard side down.
- Cook the Sandwich: Heat 1 tablespoon of butter in a large skillet or griddle over medium heat. Add the assembled sandwich and cook for about 3-4 minutes on each side until golden brown and the cheese is melted inside. Remove from the skillet and set aside.
- Fry the Egg: In the same skillet, melt the remaining tablespoon of butter over medium heat. Crack the egg into the pan and fry it to your preferred level of doneness (traditionally, the egg is sunny-side up).
- Assemble the Croque Madame: Place the grilled sandwich on a plate and pour the béchamel sauce over the top. Gently place the fried egg on top of the sandwich to complete the ‘madame’ version.
- Serve: Serve immediately with a side of salad or crispy fries, if desired.
Notes
- You can make this dish with different types of bread, but the classic choice is sourdough or white bread.
- For a Croque Monsieur (the ‘madame’ without the egg), simply omit the fried egg.
- The béchamel sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
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