FrenchBrunch

Recipe Story

origins & traditions

Croque Madame is the crowned jewel of Parisian café culture, elevating the already decadent Croque Monsieur with a sunny-side-up egg perched on top. This luxurious open-faced sandwich begins with quality bread slathered in creamy béchamel sauce, layered with savory ham and nutty cheese, then baked until golden and bubbling. The addition of the fried egg creates a luscious yolk that cascades over the crispy, cheesy layers when cut, making each bite an irresistible combination of textures and flavors. Perfect for lazy weekend mornings or sophisticated brunch gatherings, this dish embodies French comfort food at its finest while maintaining an air of refined elegance.

Instructions

step by step

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Preheat oven to 400°F (200°C).
Make béchamel sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 2 minutes until golden. Gradually whisk in 2 cups milk, stirring constantly until thick and smooth, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
Butter one side of each bread slice. Place buttered side down on a baking sheet.
Spread a thin layer of béchamel on each slice. Layer with ham slices, then top with shredded cheese.
Spread more béchamel over the cheese layer. Sprinkle with additional cheese.
Bake for 12-15 minutes until cheese is melted and golden brown.
While sandwiches bake, heat remaining butter in a skillet. Fry eggs sunny-side up until whites are set but yolks remain runny.
Remove sandwiches from oven, top each with a fried egg. Garnish with parsley and black pepper. Serve immediately.

Croque Madame

4.2 (77)

A classic Parisian sandwich featuring ham, cheese, and béchamel sauce topped with a perfectly fried egg. This indulgent dish transforms simple ingredients into an elegant brunch centerpiece.

medium

45 min

4 servings

Ingredients

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Main

8 slices bread, thick-cut, preferably brioche or pain de mie
6 tablespoons butter, divided
300 grams ham, thinly sliced
8 slices cheese-swiss, Gruyère or Emmental, shredded

Béchamel

3 tablespoons flour
2 cups milk, whole milk, warm
1/4 teaspoons nutmeg, freshly grated

Topping

4 pieces eggs, for frying

Seasoning

1 teaspoons salt, to taste
1/2 teaspoons black-pepper, freshly ground

Garnish

2 tablespoons parsley, fresh, chopped (optional)

Chef Tips

expert advice

•For the best results, use day-old bread as it holds up better under the sauce.

•Gruyère cheese is traditional, but a blend of Gruyère and Emmental works beautifully.

•The béchamel should be thick enough to coat the back of a spoon.

•If too thick, thin with a splash of milk.

•For a richer flavor, add a teaspoon of Dijon mustard to the béchamel.

•You can prepare the sandwiches up to the baking step and refrigerate for 2 hours before finishing.

•The key to perfect Croque Madame is timing the eggs so they finish just as the sandwiches come out of the oven.

•For extra decadence, drizzle truffle oil over the finished dish.

French

👍 Beginner Friendly

15 mineasy