Croque Madame
Croque Madame is a French classic for a reason. It’s the ultimate ham and cheese sandwich topped with bechamel and a soft fried egg. What’s not to love?
This easy French bistro classic is the kind of recipe that requires a little more effort but oh man, is it worth it! There is no sandwich simpler than the humble ham and cheese. But then the French took it up a notch by making it even more glorious. Topping the sandwich with a generous spoonful of creamy bechamel sauce turns a simple sandwich into a masterpiece and then you add a soft fried egg and you have happiness.
Ingredients and Substitutions
Because this is such a simple sandwich it’s important you use the very best ingredients you can afford. Good, crusty bread, good ham and nutty Gruyère Cheese are all necessary. You can absolutely leave it at that, making this a Croque Monsieur, but adding a perfectly cooked egg on top is definitely the way to go.
- Bread. I used ciabatta but sourdough, country bread, baguette or thick slices of white sandwich bread will be delicious too.
- Ham. Gypsy ham or Black Forest ham are good options.
- Cheese. Gruyere cheese, Comte, Cheddar, or any good strong melting cheese will work.
- For the béchamel sauce: Butter, flour, milk, salt and black pepper. I also add a teaspoon of Dijon mustard to the sauce and other flavorings like thyme, nutmeg and cayenne pepper can be added too. Adding cheese to the sauce will create a Mornay sauce which will also work perfectly.
How To Make Croque Madame
- The béchamel sauce comes together quickly in a small saucepan. Melt the butter and flour together, slowly whisk in milk and season to taste. The sauce should be silky smooth and thick enough to coat a spoon for the perfect consistency.
- For a crispier result, toast both sides of the bread in a hot pan (or use your toaster) before assembling the sandwich. Layer the ham and cheese on the bread and pop under the broiler to allow the cheese to melt. Top with the remaining slices of bread then add a generous spoonful of béchamel sauce, return to the oven until golden brown then add a fried egg.
- I prefer a soft fried egg but cook the egg to your own preference. Season generously with salt and black pepper and serve.
Can I Make This Ahead?
This sandwich is definitely best served immediately after eating. The béchamel sauce can be made up to 3 days in advance and kept in an airtight container in the fridge before using.
Serving Suggestions
We love a Croque Madame served on its own for lunch or a fuss-free weeknight dinner but it’s also delicious served with a zesty salad.
Ingredients
- 2 tablespoons butter salted/unsalted butter
- 2 tablespoons all purpose flour
- 1-1.5 cups milk
- 1 teaspoon Dijon mustard
- salt and black pepper to taste
- 8 slices bread toasted
- 12 slices ham I used Gypsy ham
- 2 cups grated Gruyere cheese
- 4 eggs fried to your preference
Instructions
- Pre-heat the broiler of the oven.
- In a small saucepan set over medium heat, melt the butter then whisk in the flour to make a roux.
- Slowly pour in the milk while continuously whisking to create a smooth, rich white sauce.
- Turn down the heat and allow to cook gently, whilst stirring, until the sauce is cooked through. There should be no floury taste and the sauce should be silky smooth.
- Add the mustard and season to taste.
- Toast the bread on both sides in a hot pan or use your toaster.
- Assemble the sandwiches by dividing the slices of ham and cheese between 4 slices of bread.
- Place in the preheated oven until the cheese has melted.
- Top with the remaining slices of bread and a generous spoonful of bechamel sauce before returning to the oven.
- Allow to broil until golden brown.
- While the sandwiches are in the oven, fry your eggs to your preference. I like doing this in a hot pan with a small knob of butter until the egg whites are just cooked but the yolk is still runny. Follow my guide for perfectly fried eggs to cook to your preferred doneness.
- Remove the sandwiches from the oven and top with the fried eggs.
- Serve immediately.
Video
Notes
- To make a cheese sauce, add a half cup of grated gruyere or strong cheddar to the sauce once cooked and stir until melted.
- Assemble the sandwiches in the frying pan or skillet you toasted the bread in to save on washing up. Alternatively, use a baking sheet (great if you’re making lots of sandwiches).
Nutrition
FAQ
The difference is that ‘n Croque Madame has a fried egg on top whereas a Croque Monsieur is just a ham and cheese sandwich with béchamel on top, baked until hot and golden brown.
Croque Madame is a simple ham and cheese sandwich topped with creamy bechamel sauce and a fried egg.
Eggs Benedict is a dish consisting of toasted English muffins topped with poached egg (and often extra toppings like ham, crispy bacon, wilted spinach or smoked salmon), topped with hollandaise sauce. Hollandaise is an emulsified sauce made with butter and eggs.
Ham and cheese on crack! So good.
So happy to hear that!
This looks sinfully delicious! I’m a sucker for anything bechamel….how do we feel about throwing candied bacon into this mix? My kids aren’t the biggest fans of ham, and I’m hoping a simple switch of some salty goodness could help out here!
I love that idea. You could even use thinly sliced roast chicken/turkey or roast beef if you wanted to get really crazy. 😉
Hi Alida, this recipe looks delicious! I can’t seem to find what temperature the oven should be at. Would love to give this recipe a try!
You just want the top grill of the oven to be nice and hot to brown the cheese sauce, I usually put mine as hot as it can go to get it done nice and quickly.
I love hearing how blog names were formed. And I’d agree, your food is “simply delicious” and gorgeous. There’s really nothing like a classic croque madame, and yours my dear, is perfect.
Thanks so much Nicole! x