📝 About This Recipe
Originating in the bustling bistros of early 20th-century Paris, the Croque Madame is the elegant, elevated sibling of the ham and cheese sandwich. This decadent masterpiece features layers of salty jambon and nutty Gruyère nestled between golden-brown sourdough, all draped in a silky Mornay sauce and crowned with a shimmering sunny-side-up egg. It is the ultimate comfort food—a harmonious balance of crunch, creaminess, and rich, savory depth that feels like a warm embrace from the City of Light.
🥗 Ingredients
The Mornay Sauce
- 2 tablespoons Unsalted butter (high quality, European-style preferred)
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed slightly to prevent clumping)
- 1/2 cup Gruyère cheese (finely grated)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Dijon mustard (adds a subtle tang)
- 1 pinch Kosher salt and black pepper (to taste)
The Sandwich Assembly
- 4 slices Sourdough or Brioche bread (thick-cut, about 1/2 inch thick)
- 2 tablespoons Unsalted butter (softened for spreading)
- 2 teaspoons Dijon mustard (for the interior spread)
- 4-6 slices Deli ham (thinly sliced, high-quality Paris ham or Black Forest)
- 1 cup Gruyère cheese (grated, divided for filling and topping)
- 2 tablespoons Parmesan cheese (freshly grated for a salty crust)
The Topping
- 2 pieces Large eggs (fresh and cold)
- 1 tablespoon Unsalted butter (for frying the eggs)
- 1 tablespoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
Start by making the Mornay sauce: Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Once bubbling, whisk in the flour and cook for 1-2 minutes until it smells nutty but remains pale.
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2
Slowly pour in the warm milk while whisking constantly to ensure no lumps form. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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3
Remove the sauce from heat. Stir in 1/2 cup of grated Gruyère, 1 teaspoon of Dijon mustard, nutmeg, salt, and pepper. Whisk until smooth and set aside.
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4
Preheat your broiler to high and line a baking sheet with parchment paper.
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5
Lightly butter both sides of all four bread slices. Place them on a large skillet over medium heat and toast until golden brown on one side only.
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6
Remove the bread from the skillet. On the toasted side of two slices, spread a thin layer of Dijon mustard, then add a generous layer of ham and half of the remaining grated Gruyère.
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7
Top with the other two bread slices, toasted side facing inward, so the untoasted sides are on the exterior.
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8
Place the sandwiches on the prepared baking sheet. Generously spoon the Mornay sauce over the top of each sandwich, letting it drip slightly down the sides.
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9
Sprinkle the remaining Gruyère and the Parmesan over the Mornay sauce. Broil for 3-5 minutes until the cheese is bubbling and spotted with golden-brown patches.
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10
While the sandwiches are broiling, melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Crack the eggs into the pan, keeping them separate.
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11
Fry the eggs until the whites are set but the yolks remain runny (sunny-side up), about 3 minutes. Season with a tiny pinch of salt.
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12
Carefully place one fried egg on top of each broiled sandwich. Garnish with minced chives and serve immediately while the cheese is molten.
💡 Chef's Tips
Use a high-quality Gruyère or Comté for the most authentic flavor profile. Don't skip the nutmeg in the Mornay sauce; it provides the 'secret' aromatic depth essential to French béchamel-based sauces. If your bread is very fresh, lightly toast it in the oven for 2 minutes before starting to prevent it from becoming soggy under the sauce. Keep your egg yolks centered by cracking the egg into a small ramekin first and gently sliding it into the pan. For a perfect 'Madame' hat, ensure the Mornay sauce is thick enough; if it's too runny, it will slide off the bread before it can brown.
🍽️ Serving Suggestions
A crisp green salad with a sharp lemon-shallot vinaigrette to cut through the richness. A side of salty, thin-cut French fries (frites). A chilled glass of dry white wine, such as a Sauvignon Blanc or Chablis. A warm cup of cafe au lait for the perfect Parisian brunch experience. Cornichons on the side for a vinegary, crunchy contrast.