📝 About This Recipe
Elevate your brunch with the Croque Madame, the elegant, sunnyside-up sister to the classic Croque Monsieur. This quintessential French bistro staple features layers of nutty Gruyère cheese and salty Parisian-style ham nestled between buttery slices of toasted sourdough, all smothered in a velvety nutmeg-infused Mornay sauce. The crowning glory is a perfectly fried egg, whose golden yolk breaks to create a rich, decadent sauce that ties every savory element together.
🥗 Ingredients
The Mornay Sauce
- 2 tablespoons Unsalted butter (high quality)
- 2 tablespoons All-purpose flour
- 1.25 cups Whole milk (warmed slightly)
- 1/2 cup Gruyère cheese (finely grated)
- 1 teaspoon Dijon mustard (smooth style)
- 1 pinch Nutmeg (freshly grated is best)
- 1 pinch Kosher salt and black pepper (to taste)
The Sandwich
- 4 thick slices Sourdough or Brioche bread (about 3/4 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 Jambon de Paris)
- 1 cup Gruyère cheese (shredded)
- 2 tablespoons Parmesan cheese (freshly grated for the crust)
The Topping
- 2 pieces Large eggs (fresh and cold)
- 1 tablespoon Unsalted butter (for frying eggs)
- 1 tablespoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
-
1
Start by making the Mornay sauce: Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste, but do not let it brown.
-
2
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps remain. Simmer gently for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
-
3
Remove the sauce from heat. Stir in 1/2 cup of grated Gruyère, 1 teaspoon of Dijon mustard, nutmeg, salt, and pepper. Set aside with a piece of plastic wrap pressed against the surface to prevent a skin from forming.
-
4
Preheat your broiler to high and position a rack about 6 inches from the heat source.
-
5
Lightly butter both sides of all four bread slices. Place them on a baking sheet and toast them under the broiler for 1-2 minutes per side until lightly golden.
-
6
Remove the bread from the oven. Spread a thin layer of Dijon mustard on two of the slices, followed by a generous tablespoon of the Mornay sauce.
-
7
Layer the ham over the sauce, folding the slices to fit the bread perfectly. Top the ham with half of the remaining shredded Gruyère.
-
8
Place the other two bread slices on top to close the sandwiches. Spoon the remaining Mornay sauce generously over the top of each sandwich, spreading it to the edges.
-
9
Sprinkle the remaining Gruyère and the Parmesan over the top of the sauce. This creates that iconic bubbly, brown crust.
-
10
Place the sandwiches back under the broiler for 3-5 minutes. Watch closely! You want the cheese to be melted, bubbling, and spotted with golden-brown patches.
-
11
While the sandwiches are broiling, melt 1 tablespoon of butter in a non-stick skillet over medium heat. Crack the eggs into the pan, keeping them separate.
-
12
Fry the eggs sunnyside-up for about 3 minutes until the whites are set but the yolks remain completely runny. Season with a tiny pinch of salt.
-
13
Using a spatula, carefully lift one fried egg onto the top of each hot, cheesy sandwich.
-
14
Garnish with minced chives and a crack of black pepper. Serve immediately while the cheese is molten.
💡 Chef's Tips
Always grate your own Gruyère; pre-shredded cheese is coated in potato starch and won't melt into a smooth sauce. To prevent the bread from getting soggy, ensure the Mornay sauce has thickened properly before spreading. If your broiler is very intense, move the oven rack lower to ensure the cheese melts through without burning the top too quickly. For a cleaner look, use a round cookie cutter to trim the fried egg whites into perfect circles before placing them on the sandwich.
🍽️ Serving Suggestions
Pair with a simple side of lightly dressed arugula or mixed baby greens to cut through the richness. A crisp, dry white wine like a Sancerre or a chilled glass of Champagne is the traditional beverage pairing. Serve with a few cornichons (French tart pickles) on the side for a vinegary crunch. A hot cup of café au lait completes the authentic Parisian breakfast experience.