This Croque Madame recipe is a classic French sandwich featuring toasted bread, savory ham, melted Gruyère cheese, and creamy béchamel sauce, topped with a fried egg. Perfect for breakfast, brunch, or lunch, it’s a rich and flavorful meal that combines crispy, cheesy, and savory elements in every bite.

Ingredients

For the Béchamel Sauce:

¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
Salt and freshly ground black pepper
¼ teaspoon Dijon mustard
Dash of ground nutmeg

For the Sandwiches:

8 thin slices white sandwich bread
5 ounces good-quality ham (about 8 slices)
6 ounces Gruyère or Emmental cheese, grated (about 2½ cups)
¼ cup freshly grated Parmesan cheese
4 eggs

Instructions

Make the Béchamel Sauce
In a medium saucepan over medium heat, melt the butter. Add flour and whisk constantly for about 3 minutes to form a smooth paste. Gradually pour in the milk, whisking until the sauce becomes thick and smooth. Season with salt and pepper, then whisk in Dijon mustard and nutmeg. Remove from heat and set aside. (The sauce can be prepared up to a week ahead and stored in the refrigerator.)
Assemble the Sandwiches
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread a thin layer of béchamel sauce over each slice of bread, covering the entire surface. Place four slices on the prepared baking sheet, sauce side up. Add a slice or two of ham and a sprinkle of Gruyère and Parmesan cheese. Top with the remaining bread slices, sauce side up. Sprinkle the tops with the rest of the cheese.
Bake and Broil
Bake for 5–6 minutes, until the cheese begins to melt. Switch the oven to broil and cook for another 2–4 minutes, until the tops are golden and bubbling.
Cook the Eggs
While the sandwiches bake, heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Crack the eggs into the skillet and cook to your desired doneness—sunny side up is traditional.
Assemble and Serve
Place one fried egg on top of each sandwich and serve hot.

Tips

Use day-old bread for a crispier texture.
Warm the milk slightly before adding it to the roux to make the béchamel smoother.
For perfectly cooked eggs, cover the skillet for a minute to set the whites while keeping the yolks runny.
Gruyère adds the best flavor, but Emmental or Swiss cheese work well too.

Variations and Substitutions

Cheese: Substitute Gruyère with Swiss, Comté, or sharp cheddar.
Meat: Replace ham with turkey, prosciutto, or smoked salmon for a twist.
Bread: Use brioche, sourdough, or whole-grain bread for different textures.
Without Egg: Skip the fried egg to make a Croque Monsieur instead.

FAQs

What’s the difference between Croque Madame and Croque Monsieur?
The Croque Madame has a fried egg on top, while the Croque Monsieur does not.

Can I make this ahead of time?
You can assemble the sandwiches and refrigerate them (without the egg) for up to 24 hours. Bake and top with a freshly cooked egg before serving.

Can I freeze Croque Madame?
It’s best served fresh, but you can freeze assembled sandwiches before baking. Wrap tightly and freeze for up to one month.

Serving Suggestions

Serve with a light green salad, mixed greens with vinaigrette, or a bowl of tomato soup. It also pairs beautifully with roasted potatoes or fresh fruit for brunch.

Why You’ll Love This Recipe

This Croque Madame is a classic French sandwich that’s crispy, creamy, and perfectly rich. The combination of toasted bread, melted cheese, savory ham, silky béchamel, and a sunny-side-up egg makes it a comforting dish ideal for breakfast, brunch, or lunch.

Croque Madame

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Béchamel Sauce:
¼ cup unsalted butter (½ stick)
¼ cup all-purpose flour
1½ cups whole milk
Salt and freshly ground black pepper
¼ teaspoon Dijon mustard
Dash of ground nutmeg
For the Sandwiches:
8 thin slices white sandwich bread
5 ounces good-quality ham (about 8 slices)
6 ounces Gruyère or Emmental cheese, grated (about 2½ cups)
¼ cup freshly grated Parmesan cheese
4 eggs

Directions

Make the Béchamel Sauce
In a medium saucepan over medium heat, melt the butter. Add flour and whisk constantly for about 3 minutes to form a smooth paste. Gradually pour in the milk, whisking until the sauce becomes thick and smooth. Season with salt and pepper, then whisk in Dijon mustard and nutmeg. Remove from heat and set aside. (The sauce can be prepared up to a week ahead and stored in the refrigerator.)
Assemble the Sandwiches
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread a thin layer of béchamel sauce over each slice of bread, covering the entire surface. Place four slices on the prepared baking sheet, sauce side up. Add a slice or two of ham and a sprinkle of Gruyère and Parmesan cheese. Top with the remaining bread slices, sauce side up. Sprinkle the tops with the rest of the cheese.
Bake and Broil
Bake for 5–6 minutes, until the cheese begins to melt. Switch the oven to broil and cook for another 2–4 minutes, until the tops are golden and bubbling.
Cook the Eggs
While the sandwiches bake, heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Crack the eggs into the skillet and cook to your desired doneness—sunny side up is traditional.
Assemble and Serve
Place one fried egg on top of each sandwich and serve hot.

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