📝 About This Recipe
The Croque Madame is the elegant, elevated cousin of the grilled cheese, born in the bustling bistros of early 20th-century Paris. This decadent sandwich features layers of nutty Gruyère and artisanal ham nestled between buttery brioche, all crowned with a velvety Mornay sauce and a perfectly fried 'sunny-side up' egg. It is a harmonious marriage of textures—crunchy, creamy, and rich—that represents the pinnacle of French brunch comfort.
🥗 Ingredients
For the Mornay Sauce
- 2 tablespoons Unsalted butter (high quality)
- 2 tablespoons All-purpose flour
- 1 1/4 cups Whole milk (warmed slightly)
- 1/2 cup Gruyère cheese (finely grated)
- 1 pinch Nutmeg (freshly grated preferred)
- 1 teaspoon Dijon mustard (smooth)
- to taste Kosher salt and white pepper
For the Sandwiches
- 4 slices Brioche bread (cut 3/4 inch thick)
- 2 tablespoons Unsalted butter (softened)
- 2 teaspoons Dijon mustard (for spreading)
- 4-6 slices Paris Ham (Jambon de Paris) (thinly sliced, high-quality deli ham)
- 1 cup Gruyère cheese (grated)
- 2 tablespoons Parmesan cheese (finely grated for the crust)
For the Topping
- 2 pieces Large eggs (fresh, room temperature)
- 1 tablespoon Unsalted butter (for frying eggs)
- 1 tablespoon Fresh chives (finely minced)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
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2
In a small saucepan over medium heat, melt 2 tablespoons of butter. Once foaming, whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but remains pale (this is your white roux).
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3
Slowly drizzle in the warmed milk while whisking constantly to prevent lumps. Continue to simmer and whisk for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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4
Remove the sauce from heat. Stir in 1/2 cup of grated Gruyère, Dijon mustard, nutmeg, salt, and white pepper. Whisk until smooth and set aside.
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5
Lightly butter both sides of all four brioche slices. Place them in a large skillet over medium heat and toast until golden brown on both sides (about 2 minutes per side).
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6
Place two slices of toasted bread on the prepared baking sheet. Spread a thin layer of Dijon mustard on these slices.
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7
Layer the ham generously over the mustard, then top with half of the remaining grated Gruyère cheese.
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8
Place the remaining two slices of bread on top to close the sandwiches. Spoon a generous amount of 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. Bake in the oven for 5 minutes, then turn on the broiler for 1-2 minutes until the cheese is bubbly and spotted with golden brown.
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10
While the sandwiches are browning, 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 'sunny-side up' until the whites are set but the yolks remain runny (about 3 minutes). Season with a pinch of salt.
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12
Carefully remove the sandwiches from the oven. Using a spatula, slide one fried egg onto the top of each sandwich.
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13
Garnish with fresh chives and cracked black pepper. Serve immediately while the cheese is molten and the egg yolk is ready to break.
💡 Chef's Tips
Use high-quality Gruyère or Comté for that authentic, nutty French flavor profile. Don't over-toast the bread in the skillet; it will continue to crisp in the oven under the broiler. If your Mornay sauce gets too thick while sitting, whisk in a splash of warm milk to loosen it before topping the bread. For the perfect egg, use a lid to cover the frying pan for the last 30 seconds to ensure the whites on top are fully cooked without flipping.
🍽️ Serving Suggestions
Serve with a simple side of dressed mixed greens (frisée or arugula) with a sharp lemon vinaigrette to cut through the richness. A crisp, dry white wine like a Sancerre or Chablis makes for a sophisticated brunch pairing. Traditional French cornichons provide a wonderful acidic crunch on the side. A hot cup of café au lait is the quintessential beverage accompaniment for this Parisian classic.