📝 About This Recipe
Born in the bustling cafés of early 20th-century Paris, the Croque Madame is the elegant, sunnyside-up evolution of the classic ham and cheese toastie. This decadent sandwich features layers of salty jambon de Paris and nutty Gruyère, smothered in a silky nutmeg-scented Béchamel sauce and crowned with a perfectly fried egg. It is the quintessential French comfort food, offering a harmonious symphony of crunchy toasted sourdough, melting cheese, and a rich, golden yolk that acts as its own sauce.
🥗 Ingredients
For the Béchamel Sauce
- 2 tablespoons Unsalted butter (high quality)
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed slightly)
- 1 teaspoon Dijon mustard (for a sharp kick)
- 1/8 teaspoon Nutmeg (freshly grated is best)
- 1 pinch Kosher salt and black pepper (to taste)
For the Sandwiches
- 4 thick slices Sourdough or Levain bread (about 3/4 inch thick)
- 2 tablespoons Unsalted butter (softened for spreading)
- 2 teaspoons Dijon mustard (for the bread)
- 1.5 cups Gruyère cheese (freshly grated)
- 4-6 slices Jambon de Paris (or high-quality deli ham)
- 2 tablespoons Parmigiano-Reggiano (finely grated for the 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
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
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2
Make the Béchamel: In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until it smells nutty but hasn't browned.
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3
Slowly pour in the warmed milk while whisking constantly to prevent lumps. Simmer 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 the Dijon mustard, nutmeg, salt, pepper, and 1/4 cup of the grated Gruyère. Set aside.
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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, followed by a generous spoonful of Béchamel.
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7
Layer the ham over the Béchamel, folding the slices to fit the bread. Top the ham with about half of the remaining Gruyère.
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8
Place the other two bread slices on top, toasted side facing inward, to close the sandwiches.
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9
Transfer the sandwiches to the prepared baking sheet. Spread the remaining Béchamel generously over the top of each sandwich, edge to edge.
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10
Sprinkle the rest of the Gruyère and the Parmigiano-Reggiano over the Béchamel. Bake for 10-12 minutes, then turn on the broiler for 1-2 minutes until the cheese is bubbly and spotted with brown.
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11
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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12
Fry the eggs 'sunny-side up' until the whites are set but the yolks remain runny (about 3-4 minutes). Season with a pinch of salt.
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13
Carefully place one fried egg on top of each toasted sandwich. Garnish with fresh chives and a crack of black pepper. Serve immediately while piping hot.
💡 Chef's Tips
Use a sturdy bread like sourdough; soft white bread will turn soggy under the weight of the Béchamel. Always grate your own cheese from a block, as pre-shredded cheese contains anti-clumping agents that prevent a smooth melt. To ensure the ham is warm, let it sit at room temperature for 15 minutes before assembling the sandwich. If your Béchamel gets too thick, whisk in a tablespoon of milk to loosen it before spreading. For the perfect egg, use a spoon to baste the whites with hot butter to help them set without overcooking the yolk.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a sharp vinaigrette to cut through the richness. A crisp, dry white wine like a Sancerre or Chablis balances the creamy cheese perfectly. For a classic bistro experience, serve with a side of salty French fries (frites) and cornichons. A cold glass of sparkling apple cider is a traditional and refreshing non-alcoholic pairing. Enjoy as a luxurious weekend brunch or a sophisticated 'breakfast for dinner' option.