Save This beloved French bistro classic transforms simple ingredients into something extraordinary. Layers of quality ham and nutty Gruyère cheese are nestled between crispy buttered toast, then smothered in a homemade creamy béchamel sauce and baked until golden and bubbling. The crowning glory—a perfectly fried egg with a runny yolk—creates a luxurious sauce when cut into. Ready in just 35 minutes, this dish makes an elegant brunch or satisfying dinner.
The first time I bit into a proper Croque Madame at a tiny corner bistro in Paris, I literally closed my eyes and forgot where I was for a full minute. The sandwich arrived bubbling with that incredible béchamel, and when I cut into it, the egg yolk cascaded down the sides like liquid gold. I went back three days in a row and sat at the same wobbly table by the window.
My roommate in college used to make these on Sunday afternoons when we were both nursing mild hangovers and refusing to admit it. She'd whisk the béchamel with this focused intensity like she was conducting an orchestra, and I'd stand by the toaster oven waiting for the cheese to start bubbling. Those sandwiches saved us more times than I can count.
Ingredients
- Good quality white bread: Sturdy enough to hold everything together without getting soggy, and it toasts up beautifully
- Unsalted butter: Lets you control the seasoning since both the ham and cheese bring their own saltiness
- Cooked ham: Thinly sliced works best so you get those delicate layers throughout the sandwich
- Gruyère or Emmental: These cheeses melt perfectly and add that nutty depth that makes the sandwich sing
- Butter and flour for béchamel: The foundation that turns this from a regular ham and cheese into something extraordinary
- Whole milk: Creates the silkiest sauce possible, though I've used 2% in a pinch
- Fresh nutmeg: Just a pinch adds this subtle warmth that people notice but can't quite identify
- Large eggs: Fried until the whites are set but yolks remain gloriously runny
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later
- Whisk up the béchamel:
- Melt 1 tablespoon butter in a small saucepan over medium heat, stir in the flour and cook for 1 minute until it smells nutty, then gradually whisk in the milk and simmer for 2 to 3 minutes until thickened
- Season the sauce:
- Add salt, pepper, and that pinch of nutmeg, then stir in the extra grated Gruyère if you're feeling indulgent before removing from heat
- Build the first layer:
- Butter one side of each bread slice, place two slices buttered side down on your baking sheet, and layer each with 2 slices of ham and 2 slices of cheese
- Add the magic sauce:
- Spread 1 to 2 tablespoons of béchamel over the ham and cheese on each sandwich, then top with the remaining bread slices, buttered side up
- Top it off:
- Spoon more béchamel over the top of each sandwich and sprinkle with extra grated cheese if you want that gorgeous golden crust
- Bake until bubbly:
- Cook for 10 to 12 minutes until everything is golden and the cheese is bubbling, then broil for 1 to 2 minutes if you want extra color
- Fry the eggs:
- Melt 1 teaspoon butter in a non-stick skillet over medium heat, crack in the eggs, and fry until whites are just set but yolks remain beautifully runny
- Assemble and serve:
- Remove those gorgeous sandwiches from the oven, plate them up, and crown each with a perfectly fried egg before serving immediately
Save My daughter now requests these for her birthday lunch every year, and watching her carefully cut into the sandwich and let the yolk run everywhere makes me ridiculously happy. Some recipes just become part of your family story like that.
Making It Your Own
I've experimented with so many variations over the years, and while the classic is unbeatable, don't be afraid to play around. Sometimes I use sourdough when I want extra tang, or swap in turkey for a lighter version that still feels indulgent.
The Perfect Sides
A simple green salad with a sharp Dijon vinaigrette cuts through all that richness beautifully. I also love serving cornichons on the side for that authentic bistro vibe.
Timing Is Everything
The key is having everything ready before you start cooking so the sandwiches can go straight from oven to plate to mouth. Have your ingredients prepped and your plates waiting.
- Warm your plates in the oven for a few minutes while it preheats
- Crack your eggs into individual bowls first so they're ready to fry
- Set the table before you start cooking so you can sit down immediately
Save There's something wonderfully satisfying about making something so deeply comforting in your own kitchen. Hope this becomes a regular in your rotation too.
Common Recipe Questions
- → What's the difference between Croque Madame and Croque Monsieur?
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The only difference is the fried egg on top. A Croque Monsieur is the same grilled ham and cheese sandwich without the egg, while the Madame version includes a sunny-side-up egg as the crowning touch.
- → What type of cheese works best?
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Gruyère is traditional for its nutty flavor and excellent melting properties. Emmental or a combination of both works beautifully as well. Avoid pre-shredded cheese as it doesn't melt as smoothly.
- → Can I make this ahead of time?
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You can prepare the béchamel sauce up to a day in advance and store it refrigerated. The sandwiches are best assembled and baked just before serving for optimal crispiness.
- → What should I serve with Croque Madame?
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A simple green salad with Dijon vinaigrette is the classic accompaniment. The acidity and freshness balance the rich, cheesy sandwich perfectly.
- → Can I make a vegetarian version?
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Absolutely. Substitute the ham with vegetarian deli slices, roasted vegetables, or simply add more cheese. The béchamel and egg make it satisfying and filling.
