Croque Madame Recipe

Introduction

The Croque Madame is a classic French sandwich that combines rich béchamel sauce, melted cheese, and savory ham, all topped with a perfectly fried egg. This indulgent yet simple dish is perfect for brunch or a comforting meal any time of day.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 ½ cup milk (warmed)
• ¼ tsp white pepper
• Salt (to taste)
• ⅛ tsp freshly grated nutmeg
• 1 tsp dijon mustard
• 8 slices thick brioche bread
• 2 tbsp chives (+ more for topping)
• 8 oz shredded gruyère (freshly grated, + more to taste)
• 4 oz parmesan (freshly grated, to taste)
• 8 slices ham
• 4 eggs
• 1 tbsp unsalted butter

Instructions

1. Step 1: Make the béchamel sauce. Melt 2 tablespoons of butter in a saucepan over medium-low heat and whisk in the flour. Cook together for about 4-5 minutes until the raw flour taste cooks out.
2. Step 2: Slowly whisk in the warmed milk, stirring constantly. Continue cooking on medium-low until the sauce thickens and coats the back of a spoon, about 5 minutes.
3. Step 3: Season the béchamel with white pepper, salt, freshly grated nutmeg, dijon mustard, and chopped chives. Stir well to combine.
4. Step 4: Preheat your oven to 400℉ (200℃) and line a baking sheet with parchment paper.
5. Step 5: Arrange 4 slices of brioche on the baking sheet. Spread a layer of béchamel sauce over each slice. Sprinkle some chopped chives and a generous amount of shredded gruyère cheese on top, then place 2 slices of ham on each.
6. Step 6: Top with the remaining 4 slices of brioche bread. Spread béchamel on top of each sandwich, then finish with more shredded gruyère and grated parmesan cheese.
7. Step 7: Bake sandwiches at 400℉ for 10-15 minutes until bubbly and golden. Then broil for 1-2 minutes to brown the cheese to a golden crust.
8. Step 8: While sandwiches bake, fry the eggs. Melt 1 tablespoon butter in a pan over medium heat and cook the eggs until the whites are set but yolks remain runny, or to your preferred doneness.
9. Step 9: Remove the sandwiches from the oven, top each with a fried egg and sprinkle with additional chives. Serve immediately.

Tips & Variations

• For a richer béchamel, substitute half the milk with cream.
• Add a pinch of cayenne pepper or smoked paprika to the béchamel for a subtle kick.
• Use sharp gruyère for a stronger, nuttier flavor, or swap for Swiss cheese if unavailable.
• Try turkey or smoked ham as a leaner or more flavorful alternative.
• Serve with a simple green salad or lightly dressed arugula for a balanced meal.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350℉ until warmed through and cheese is melty. Avoid microwaving to keep the bread from becoming soggy. It’s best enjoyed fresh due to the crispy toppings and runny egg.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the béchamel sauce ahead of time?

Yes, you can prepare the béchamel sauce a day in advance. Store it covered in the refrigerator and gently reheat it on the stove with a splash of milk to loosen it before assembling the sandwich.

What if I don’t have brioche bread?

While brioche adds a soft, buttery texture, you can substitute with thick slices of white sandwich bread, sourdough, or another sturdy bread to support the layers and toppings.

Croque Madame Recipe

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★★★★★

4.6 from 132 reviews

A classic French Croque Madame recipe featuring layers of ham and melted Gruyère cheese on brioche bread, topped with creamy béchamel sauce and a perfectly fried egg. This indulgent sandwich is baked to golden perfection and finished under the broiler for a crispy cheese topping.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Béchamel Sauce

• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 ½ cup milk (warmed)
• ¼ tsp white pepper
• Salt (to taste)
• ⅛ tsp freshly grated nutmeg
• 1 tsp dijon mustard
• 2 tbsp chives (chopped)

Sandwich

• 8 slices thick brioche bread
• 8 oz shredded Gruyère cheese (freshly grated, plus more to taste)
• 4 oz parmesan cheese (freshly grated, plus more to taste)
• 8 slices ham
• 4 eggs
• 1 tbsp unsalted butter (for frying eggs)
• Additional chopped chives for garnish

Instructions

1. Make the Béchamel Sauce: Melt 2 tablespoons of unsalted butter in a saucepan over medium-low heat. Add 2 tablespoons of flour and cook together for 4-5 minutes, stirring constantly to eliminate the raw flour flavor.
2. Add Milk and Thicken: Slowly whisk in the warmed milk and continue cooking on medium-low heat for about 5 minutes until the sauce thickens and coats the back of a spoon.
3. Season the Sauce: Stir in white pepper, salt to taste, freshly grated nutmeg, dijon mustard, and 2 tablespoons of chopped chives. Mix well and remove from heat.
4. Prepare for Baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Assemble the Sandwiches: Lay 4 slices of brioche bread on the baking sheet. Spread a generous layer of béchamel sauce on top of each piece. Sprinkle chopped chives and a good amount of shredded Gruyère cheese over the béchamel, then add 2 slices of ham on each piece. Top each with another slice of brioche bread.
6. Add More Sauce and Cheese: Spread more béchamel sauce on top of the second slice of bread, then finish with additional shredded Gruyère and freshly grated Parmesan cheese to cover the top.
7. Bake and Broil: Bake the sandwiches at 400°F for 10-15 minutes until the cheese on top is melted and bubbly. Then broil for 1-2 minutes until the cheese turns golden brown and slightly crispy. Watch carefully to avoid burning.
8. Fry the Eggs: While sandwiches bake, heat 1 tablespoon of butter in a skillet over medium heat. Crack in the eggs and fry until the whites are set but yolks remain runny or cooked to your preference.
9. Serve: Remove the sandwiches from the oven, top each with a fried egg, sprinkle with additional chopped chives, and serve immediately.

Notes

• Use thick brioche bread for the best texture and flavor.
• Gruyère cheese is ideal for its melting qualities but Emmental or Swiss cheese are good substitutes.
• Adjust the amount of ham and cheese based on your taste.
• Keep an eye on the broiler step to prevent burning the cheese.
• Serve with a light salad to balance the richness of the sandwich.

Keywords: Croque Madame, French sandwich, béchamel sauce, Gruyère cheese, ham sandwich, brunch recipe, baked sandwich, fried egg topping