Croque Madame
This classic French bistro sandwich features layers of thinly sliced ham and melted Gruyere cheese between buttery toasted bread, all blanketed in a rich and velvety bechamel sauce and crowned with a perfectly fried egg. It is the ultimate elevated brunch sandwich that feels indulgent and special without being complicated.
A classic French ham and Gruyere sandwich with bechamel sauce and a fried egg on top.
Nutrition per serving
Ingredients
Base
Protein
Cheese
Bechamel
Topping
Instructions
Make the Bechamel
Melt butter in a small saucepan over medium heat and whisk in two tablespoons of flour. Cook the paste for one minute, then gradually add warm milk while whisking constantly to prevent lumps. Cook until thick and creamy, season with salt, pepper, and a pinch of nutmeg, then stir in a few tablespoons of the Gruyere.
Assemble and Toast the Sandwiches
Butter both sides of each bread slice and toast in a skillet over medium heat until golden. Spread a thin layer of bechamel on the inside of each slice, layer ham and a generous amount of Gruyere between two slices, and press together. Spread more bechamel over the top of each assembled sandwich.
Broil Until Golden
Place the assembled sandwiches on a baking sheet and scatter the remaining Gruyere over the bechamel-topped surface. Place under a preheated broiler for 3 to 4 minutes until the cheese is bubbling, golden, and slightly charred in spots. Watch carefully to avoid burning.
Fry the Egg and Serve
While the sandwiches are under the broiler, fry two eggs in a buttered skillet over medium heat until whites are fully set but yolks remain runny. Carefully place one fried egg on top of each broiled sandwich and serve immediately with a simple green salad or cornichons on the side.
Substitutions
Common mistakes
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