Croque madame

Ingredients

• 15 mlbutter
• 15 mlplain flour
• 200 mlmilk
• 1.25 mlsalt
• 1.25 mlpepper
• 1.25 mlground nutmeg
• 4 slicesbread
• 4 slicessmoked ham
• 100 gmature cheese, such as Gruyère
• 30 mlbutter
• 2eggs
• 15 mlfinely chopped flat-leaf parsley

Instructions

1. 1

   Make the sauce

   Melt the butter in a small saucepan. Stir in the flour, then gradually pour in the milk, stirring until the sauce is smooth and free of lumps. Season with the salt, pepper and grated nutmeg.

2. 2

   Build the sandwiches

   Spread half the sauce over two slices of bread. Put two slices of ham on each, then add half the cheese. Place the remaining bread slices on top.

3. 3

   Fry the sandwiches

   Heat a frying pan over a medium heat and add the butter. Once it is bubbling well, add the sandwiches with the cheese side down. Fry until they start to turn golden, pressing them together gently with a spatula.

4. 4

   Turn and fry

   Carefully turn the sandwiches over and fry them on the other side.

5. 5

   Bake with sauce

   Transfer the sandwiches to an ovenproof dish. Top with the remaining béchamel sauce and scatter over the rest of the cheese. Bake in the centre of the oven at 200 °C for about 10 minutes, until the cheese is golden.

6. 6

   Fry the eggs

   Wipe out the frying pan and heat it again with a little butter. Fry the eggs until the whites are set but the yolks are still runny.

7. 7

   Finish and serve

   Remove the sandwiches from the oven and transfer them to two plates. Top each with a fried egg and a sprinkling of parsley, then serve piping hot.

What is croque madame?

Croque madame is a French toasted ham-and-cheese sandwich, commonly served with a fried egg on top. It belongs to the croque family of hot sandwiches, with béchamel and melted cheese giving it a rich finish.

This version browns the sandwiches in a pan before baking them under sauce and cheese. That two-stage cooking gives the bread a crisp start while the oven melts and colours the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 732 calories, 38g protein, 49g carbs, 42g fat.

The bread supplies most of the carbohydrates, while the butter and cheese contribute much of the fat. The ham, cheese and eggs provide protein. Pair a sandwich with a generous green salad or vegetables for a more balanced plate.

A smooth béchamel

Roux first: stir the flour into the melted butter before adding the milk. Pour the milk in gradually and keep stirring so the sauce stays smooth.

Seasoning: salt, pepper and nutmeg give the mild white sauce its savoury character. Add them once the sauce is smooth, as directed.

Layering the filling

Ham and cheese: divide the smoked ham and half the cheese between the two sandwiches, keeping the remaining cheese for the topping. The recipe places the sandwiches in the pan cheese-side down, so handle them carefully when turning.

Sauce: spread half of it over the bottom slices and reserve the rest for the oven stage. Keep the filling within the bread edges to make the sandwiches easier to turn.

Getting the bread golden

Pan heat: wait until the butter is bubbling before adding the sandwiches. A medium heat gives the bread time to brown while the filling warms through.

Turning: use a spatula to support the sandwich as you flip it, then press gently rather than flattening it firmly. The recipe calls for browning both sides before baking.

Baking and doneness

Oven finish: bake the sandwiches in the centre of the oven at 200 °C for about 10 minutes. Look for golden cheese on top as the cue to take them out.

Eggs: fry them separately until the whites are set and the yolks remain runny. Add them only after the sandwiches leave the oven, so the yolks stay intact.

Serving the croque madame

Serve the sandwiches straight away while the bread is crisp and the cheese is hot. The parsley adds a fresh finish, while the egg makes each sandwich a complete, substantial plate.

A simple green salad or lightly dressed leaves make a fresh contrast to the buttery sauce and melted cheese.

Recipe notes & tips

• Grate the cheese finely so it melts evenly over the sauce.
• Add the milk gradually while stirring to help prevent lumps in the béchamel.
• Let the pan butter bubble before adding the sandwiches, as the method directs.
• Support the sandwiches with a spatula when turning so the filling stays in place.
• Fry the eggs just before serving to keep the yolks runny.
• Serve as soon as the sandwiches come out of the oven for the best contrast between crisp bread and melted topping.

Variations

• Use Gruyère: choose it for the mature cheese if you want a traditional, savoury flavour.
• Try another mature cheese: swap it for a similarly firm cheese that melts well.
• Add mustard: spread a thin layer inside the sandwiches for a sharper savoury note.
• Serve with salad: add crisp leaves on the side for a fresh contrast.
• Make it without the egg: serve the baked ham-and-cheese sandwich as a croque monsieur.

Common mistakes to avoid

• Lumpy sauce: add the milk gradually and stir continuously as it goes in.
• Burnt bread: keep the frying pan at medium heat and watch the sandwiches as they brown.
• Overfilled sandwiches: keep the ham and cheese within the bread edges so the layers stay together.
• Broken sandwich: support it with a spatula and turn it gently.
• Overcooked yolk: fry the egg only until the white is set, then take it off the heat.
• Pale topping: bake until the cheese is golden, checking around the 10-minute mark.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat in an oven until hot throughout; the bread may soften, and a freshly fried egg gives the best result.

Frequently asked questions