A decadent French grilled ham and cheese sandwich topped with bechamel and a fried egg
Classic Croque Madame
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
2 sandwiches
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
The croque madame elevates a ham and cheese sandwich to elegant brunch fare with a creamy bechamel sauce, melted Gruyere, and a sunny-side-up egg perched on top.
Cuisine: French
Category: Breakfast
Difficulty: Medium
Cost: $$
Quick Summary
35 min total time|2 servings|Medium difficulty
The croque madame elevates a ham and cheese sandwich to elegant brunch fare with a creamy bechamel sauce, melted Gruyere, and a sunny-side-up egg perched on top.
French
Sarah Chen
(Updated )
If the croque monsieur is the king of French sandwiches, then the croque madame is the queen — distinguished by the addition of a fried egg on top, whose runny yolk acts as an extra sauce that mingles with the bechamel below.
This is not a quick sandwich. It is a project, but a deeply rewarding one. You make a simple bechamel sauce, spread it on the bread, layer ham and Gruyere, assemble and broil until bubbly, then crown it with a perfectly fried egg. The result is something you might pay a premium for at a Parisian cafe, made in your own kitchen.
Ingredients
- 4 slices good-quality white sandwich bread
- 4 slices deli ham
- 1 1/2 cups shredded Gruyere cheese
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon nutmeg
- 1 teaspoon Dijon mustard
- Kosher salt and white pepper to taste
- Butter for frying
Instructions
- 1
Make the bechamel: Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly. Cook until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Stir in nutmeg, Dijon mustard, salt, and white pepper. Remove from heat.
- 2
Preheat the broiler to high. Line a baking sheet with foil.
- 3
Spread a thin layer of bechamel on one side of each bread slice. Layer 2 slices of ham and 1/3 cup Gruyere on 2 of the slices. Close the sandwiches with the remaining bread, bechamel side in.
- 4
Spread more bechamel on top of each sandwich and sprinkle generously with the remaining Gruyere.
- 5
Place on the baking sheet and broil for 2 to 3 minutes, watching carefully, until the cheese is bubbly and golden.
- 6
While the sandwiches broil, fry 2 eggs in butter over medium-low heat until the whites are set and the yolks are still runny.
- 7
Place a fried egg on top of each sandwich. Serve immediately with a knife and fork.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
GruyereComte or Swiss cheese
Both melt well and offer a similar flavor.
HamSmoked turkey
A lighter alternative that still pairs well with the bechamel.
White breadSourdough
Adds a pleasant tang that complements the rich sauce.
Tips & Storage
Pro Tips
Use a sturdy, dense bread like pain de mie or thick-sliced white bread that holds up to the bechamel.
The bechamel should be thick enough to spread without running — like sour cream consistency.
Watch the broiler closely as the cheese can go from golden to burnt in seconds.
A side of lightly dressed frisee salad is the classic French accompaniment.
Storage
Best eaten immediately. Assembled but un-broiled sandwiches can be refrigerated for a few hours before cooking.
Reheating
Reheat in a 375°F oven for 8 to 10 minutes. The egg cannot be reheated well, so add a fresh one.
Nutrition Facts
Per serving (1 sandwich) · 2 servings
Calories620
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates34g
Fat40g
Fiber1g
Sugar5g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between a croque monsieur and croque madame?
- A croque monsieur is the same sandwich without the fried egg on top. The egg is what makes it a madame.
- Can I use a different cheese?
- Swiss or Comte work well as Gruyere substitutes. Avoid cheeses that do not melt smoothly.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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