French · Main · Medium
Croque Madame
Ham and Gruyere sandwich with creamy bechamel, broiled golden, crowned with a fried egg. The ultimate Parisian cafe lunch.
The whole recipe in 60 seconds
Croque Madame, in 5 ideas
- The bechamel should be thick enough to spread, not pour.
- Gruyere melts the smoothest, but Swiss works in a pinch.
- Broil close to the element for an even golden crust.
- Fry the eggs while the sandwiches broil to time it right.
- A croque monsieur is the same sandwich without the egg.
What you need
Ingredients
- 4 slices thick country bread
- 2 tbsp Dijon mustard
- 4 slices ham
- 1 cup shredded Gruyere
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- Pinch of nutmeg
- 2 eggs
- Salt and black pepper
How to make it
Directions
- Make the bechamel: melt the butter, whisk in the flour, and cook 1 minute.
- Slowly whisk in the milk and simmer until thick, then season with nutmeg, salt, and pepper.
- Toast the bread slices lightly.
- Spread Dijon on two slices, layer with ham and half the Gruyere.
- Top with the remaining bread, spread bechamel over the tops, and sprinkle with the rest of the Gruyere.
- Broil 3 to 4 minutes until bubbling and golden.
- Meanwhile fry the eggs sunny side up.
- Top each sandwich with a fried egg and serve.
Day old bread holds up better to the bechamel than fresh soft bread.