Croque Madame
Ingredients
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- 5 tbsp unsalted butter – divided
- 2 tbsp all-purpose flour
- 1 1/4 cups whole milk
- 1/2 tsp kosher salt
- 1/4 tsp ground white pepper
- 1/8 tsp ground nutmeg
- 4 slices white sandwich bread
- 2 tsp Dijon mustard
- 4 ounces sliced ham (jambon de Paris or similar)
- 3 ounces Gruyère or Comté cheese – grated
- 2 large eggs
Instructions
1. Make the béchamel: In a small saucepan over medium heat, melt 2 tbsp of the butter. Whisk in the flour and cook, whisking, until foamy but not browned, 1–2 minutes. Gradually whisk in the milk and bring to a gentle simmer; cook, whisking often, until smooth and thick enough to coat a spoon, 3–5 minutes. Season with the salt, white pepper, and nutmeg; remove from heat.
2. Heat the broiler to high (or oven to 450°F) and set a rack about 6 inches from the element. Line a baking sheet with foil.
3. Toast the bread: In a large skillet over medium heat, melt 2 tbsp butter. Add the bread slices and toast until golden on both sides, 2–3 minutes per side; work in batches if needed.
4. Assemble: Place 2 toasted bread slices on the prepared baking sheet. Spread the Dijon mustard evenly on them. Divide half the Gruyère over the two slices, layer the ham evenly on top, and spoon a few tablespoons of béchamel over each. Cap with the remaining bread slices. Spread the tops with the remaining béchamel and sprinkle with the remaining Gruyère, taking the cheese to the edges.
5. Broil until the tops are bubbling and browned in spots and the sandwiches are heated through, 3–5 minutes (or bake 8–10 minutes until hot and lightly browned). Let stand 1 minute.
6. Cook the eggs: In a nonstick skillet over medium heat, melt the remaining 1 tbsp butter. Crack in the eggs and cook sunny-side up until the whites are set and the yolks are still runny, 2–3 minutes.
7. Top each sandwich with a fried egg and serve immediately.
Croque madame is a rich French café sandwich built on buttery toasted bread, layered with tender ham and nutty alpine cheese, cloaked in a silky béchamel, and crowned with a runny-yolked fried egg. The contrast of crisp edges, molten cheese, and creamy sauce delivers deep comfort with every bite. The egg’s yolk acts like an extra sauce, spilling over the gratinéed top for a luscious finish.
Born from the croque monsieur, the croque madame emerged in early 20th‑century Parisian brasseries as a hearty, knife-and-fork sandwich. The addition of the fried egg—said to resemble a lady’s hat—differentiates it from its predecessor. Regional preferences dictate details like the cheese (often Gruyère, Comté, or Emmental) and the use of jambon de Paris, but the core technique of béchamel plus gratin remains a hallmark of the French bistro canon.