Croque Madame is a simple yet delicious French sandwich that has been loved for years. It’s a version of the Croque Monsieur, but with a twist—a fried egg on top! Let’s take a closer look at this tasty dish, how it’s made, and why it’s so popular.
What is a Croque Madame?
The Croque Madame is a grilled ham and cheese sandwich with creamy béchamel sauce. It gets its name because the fried egg on top looks like a woman’s hat, which is why it’s called “Madame.” This dish is rich, comforting, and full of flavor, making it a favorite in French cafes and homes alike.
The History Behind Croque Madame
The Croque Monsieur, the original version of the sandwich, first appeared in French cafés in the early 1900s. It became popular as a quick and satisfying snack. Later on, someone added a fried egg to the top of the sandwich, and thus, the Croque Madame was born. Both sandwiches are now classic French foods that you can find almost anywhere in France.
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The Delight of Croque Madame: A French Classic
Course: MainCuisine: FrenchDifficulty: Easy2
servings10
minutes20
minutes650
kcalThe Croque Madame is more than just a sandwich—it’s a classic French comfort food that anyone can enjoy. Whether you’re a fan of rich, cheesy dishes or you simply love a good sandwich with a twist, this dish is sure to impress.
Ingredients
- For the Mornay sauce
1 Tbsp. butter
1 Tbsp. all-purpose flour
2/3 c. whole milk, warmed
1/4 tsp. Pinch kosher salt
1/4 tsp. Freshly ground black pepper
1/4 c. shredded Gruyère
- For the Croque Monsieur
4 slices thick brioche or country bread
2 Tbsp. butter, softened
2 tsp. whole grain Dijon mustard
1/2 c. Mornay sauce
6 thin slices ham
1 c. shredded Gruyère, divided
- For the eggs
1 Tbsp. butter
2 large eggs
Maldon, for sprinkling
Freshly ground black pepper
Directions
- Preheat oven to 350°. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute. Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes. Remove from heat and stir in Gruyère. Let cool 10 minutes.
- Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce.
- Top each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons sauce, and sprinkle with remaining Gruyère.
- Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes.
- In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg.
Notes
- Choose Good Bread: Use thick slices of quality bread, like brioche or sourdough, for a rich texture and better flavor.
- Grate the Cheese: Grating the cheese helps it melt evenly. You can also use a mix of Gruyère and a softer cheese like mozzarella for extra gooeyness.
