📝 About This Recipe
Born in the bustling bistros of early 20th-century Paris, the Croque Madame is the sophisticated, sunnyside-up sister to the classic Croque Monsieur. This decadent sandwich features layers of nutty Gruyère cheese and high-quality ham nestled between buttery toasted brioche, all smothered in a velvety nutmeg-infused Béchamel sauce. Topped with a perfectly runny fried egg that mimics a lady's vintage hat, it is the pinnacle of French comfort food—rich, salty, and utterly indulgent.
🥗 Ingredients
For the Mornay Sauce
- 2 tablespoons Unsalted butter (high-quality European style preferred)
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed slightly)
- 1/4 cup Gruyère cheese (finely grated)
- 1 teaspoon Dijon mustard (for a sharp tang)
- 1 pinch Nutmeg (freshly grated is best)
- to taste Kosher salt and black pepper
For the Sandwiches
- 4 thick slices Brioche or Sourdough bread (about 3/4 inch thick)
- 2 tablespoons Unsalted butter (softened for spreading)
- 2 teaspoons Dijon mustard (for spreading on the bread)
- 4-6 slices Deli ham (high-quality Paris ham or honey roasted)
- 1 cup Gruyère cheese (grated)
- 2 tablespoons Parmesan cheese (finely grated for the crust)
For 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). Line a small baking sheet with parchment paper for easy cleanup later.
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2
Prepare the roux: In a small saucepan over medium heat, melt 2 tablespoons of butter. Once bubbling, whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but remains pale.
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3
Slowly pour in the warmed milk while whisking constantly to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4-5 minutes).
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4
Remove the sauce from heat. Stir in 1/4 cup of Gruyère, 1 teaspoon Dijon mustard, nutmeg, salt, and pepper. Set this Mornay sauce aside.
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5
Lightly toast the bread slices in a toaster or under the broiler for 1 minute per side until just barely golden.
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6
Spread a thin layer of softened butter on one side of all four slices. On two of the slices, spread a teaspoon of Dijon mustard over the butter.
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7
Layer the two mustard-slathered slices with half of the grated Gruyère and all of the ham. Top with the remaining two slices of bread, buttered side facing up.
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8
Heat a skillet over medium heat and sear the sandwiches for 2 minutes per side until the bread is golden brown and crispy.
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9
Place the seared 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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10
Sprinkle the remaining Gruyère and the Parmesan over the sauce. Bake in the oven for 5 minutes, then turn on the broiler for 1-2 minutes until the cheese is bubbly and browned in spots.
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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 minutes). Season with a pinch of salt.
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13
Carefully place one fried egg on top of each hot sandwich. Garnish with fresh chives and a crack of black pepper. Serve immediately while the cheese is molten.
💡 Chef's Tips
Use a high-quality Gruyère or Comté cheese for that authentic, nutty French flavor profile. Don't skip the nutmeg in the sauce; it provides the essential aromatic backbone that cuts through the richness. If your sauce becomes too thick while sitting, whisk in a tablespoon of warm milk to loosen it before topping the bread. For the perfect fried egg, use a spoon to baste the whites with the hot butter in the pan so they cook through without flipping. Ensure your bread is sliced thick; thin sandwich bread will turn soggy under the weight of the Mornay sauce.
🍽️ Serving Suggestions
Serve with a simple side of mixed greens tossed in a sharp lemon-shallot vinaigrette to balance the richness. A few cornichons (French tart pickles) on the side provide a wonderful crunchy, acidic contrast. Pair with a crisp, dry white wine like a Sancerre or a light-bodied Chardonnay. For a classic bistro experience, serve alongside a pile of thin, salty frites (French fries). A chilled glass of dry Rosé is also a fantastic companion for a weekend brunch or lunch.