Croque Madame

A French café classic, the Croque Madame is an indulgent sandwich featuring buttery toasted bread, savory ham, melted cheese, and a rich béchamel sauce, all topped with a perfectly fried egg. It’s a delicious twist on the Croque Monsieur, made even better with the addition of a runny yolk that elevates every bite.

Origin of Croque Madame

The Croque Monsieur first appeared in French cafés and bistros in the early 1900s as a grilled ham and cheese sandwich. The Croque Madame followed soon after, with a fried egg added on top, resembling a lady’s hat—hence the name “Madame.” Today, it’s a staple of French comfort food, loved for its rich flavors and creamy textures.

What I Love About This Recipe

This Croque Madame is the ultimate breakfast or brunch treat. The contrast of crispy bread, gooey cheese, smoky ham, and silky béchamel is simply irresistible. The runny yolk makes it even more decadent, bringing all the flavors together in a satisfying bite.

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Croque Madame

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

639

kcal

Ingredients

• 2 slices of thick-cut white bread (like brioche or sourdough)

• 2 slices of ham

• ½ cup grated Gruyère cheese (or Emmental)

• 1 tbsp butter (for toasting)

• 1 egg

• 1 tsp butter or oil (for frying the egg)

• 1 tbsp butter

• 1 tbsp all-purpose flour

• ½ cup warm milk

• ¼ tsp nutmeg

• Salt and pepper, to taste

Directions

• Make the béchamel sauce: In a small saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute, then gradually whisk in the warm milk. Keep stirring until thickened. Add nutmeg, salt, and pepper. Remove from heat.
• Assemble the sandwich: Spread a thin layer of béchamel on one slice of bread. Add ham and half of the Gruyère cheese. Top with the second slice of bread.
• Toast the sandwich: In a skillet, melt butter over medium heat. Toast the sandwich for 2-3 minutes per side until golden brown.
• Add more cheese & bake: Transfer the sandwich to a baking sheet, top with béchamel sauce and the remaining Gruyère. Broil for 2-3 minutes until bubbly and golden.
• Fry the egg: In a separate pan, melt butter or oil and fry an egg sunny-side up.
• Serve: Place the fried egg on top of the sandwich and enjoy warm.

Notes

• For extra flavor: Use Dijon mustard inside the sandwich for a tangy kick.