Croque Madame

Ingredients

• 28 g (2 tablespoons)butter, salted or unsalted
• 16 g (2 tablespoons)plain flour
• 240–360 ml (1–1.5 cups)milk
• 5 ml (1 teaspoon)Dijon mustard
• to tastesalt and black pepper
• 8 slicesbread, toasted
• 12 slicesham
• about 200 g (2 cups)Gruyère, grated
• 4eggs, fried to your preference

Instructions

1. 1

   Heat the grill

   Preheat the oven grill.

2. 2

   Make the roux

   Melt the butter in a small saucepan over a medium heat, then whisk in the flour to form a roux.

3. 3

   Whisk in milk

   Pour in the milk gradually, whisking continuously until you have a smooth, rich white sauce.

4. 4

   Cook the sauce

   Reduce the heat and cook gently, stirring, until the sauce is silky and no longer tastes of raw flour.

5. 5

   Season the sauce

   Stir in the Dijon mustard, then season with salt and black pepper to taste.

6. 6

   Toast the bread

   Toast the bread on both sides in a hot pan or in a toaster.

7. 7

   Build the sandwiches

   Divide the ham and Gruyère between 4 slices of bread.

8. 8

   Melt the cheese

   Place the open sandwiches in the preheated oven until the cheese has melted.

9. 9

   Add the tops

   Cover with the remaining bread slices and add a generous spoonful of béchamel to each sandwich.

10. 10

    Grill until golden

    Return the sandwiches to the oven and grill until golden brown.

11. 11

    Fry the eggs

    While the sandwiches grill, fry the eggs to your preferred doneness. For runny yolks, cook them in a hot pan with a small knob of butter until the whites are just set.

12. 12

    Top the sandwiches

    Take the sandwiches out of the oven and place a fried egg on each.

13. 13

    Serve straight away

    Serve immediately.

What is a Croque Madame?

Croque Madame is a French toasted ham-and-cheese sandwich, traditionally served with a fried egg on top. It is closely related to the Croque Monsieur; the egg is the defining touch that gives this version its name.

Here, toasted bread holds ham and Gruyère, while béchamel adds a creamy finish. Grilling the assembled sandwiches melts the cheese and browns the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 26g protein, 33g carbs, 24g fat.

The bread supplies most of the carbohydrate, while butter, Gruyère and egg contribute much of the fat; ham, cheese and eggs provide protein. Serve with a green salad or vegetables to add freshness alongside the sandwich.

A smooth béchamel

Roux first: whisk the flour into melted butter before adding milk. This helps the sauce thicken evenly.

Milk slowly: add it in stages while whisking continuously. The finished sauce should be smooth, with no raw-flour taste; use the lower end of the milk range for a thicker topping.

Choose the bread and cheese

Bread: toast both sides before assembling so the slices hold their shape under the sauce and filling.

Gruyère: grate it so it melts readily between the bread and ham. Its savoury flavour works well with the mild, creamy béchamel.

Watch the grill

Melt first: give the open sandwiches time under the grill for the cheese to melt before adding the top slices.

Brown last: once the béchamel is on top, grill until it turns golden. Keep an eye on the sandwiches, as the topping can colour quickly.

Get the egg you like

Runny yolk: cook the egg whites until just set while keeping the yolks soft, then place each egg on a sandwich just before serving.

Firmer yolk: leave the eggs in the pan for longer to suit your preference. The method leaves the doneness up to you.

Serve while hot

Timing: make the eggs while the sandwiches finish under the grill, then serve at once so the bread stays crisp and the cheese remains molten.

On the side: a simple green salad or lightly dressed leaves make a fresh contrast to the rich sandwich.

Recipe notes & tips

• Whisk continuously as you add the milk to keep the béchamel smooth.
• Add the milk gradually and stop at the amount that gives you a thick, spoonable sauce.
• Grate the Gruyère finely so it melts evenly.
• Keep the sandwiches under close watch once the béchamel is added.
• Fry the eggs while the sandwiches are under the grill to serve everything hot.

Variations

• Change the cheese: use another good-melting cheese if Gruyère is unavailable.
• Try a different ham: use your preferred sliced ham in place of the suggested Gypsy ham.
• Add extra mustard: stir a little more Dijon into the béchamel for a sharper flavour.
• Choose your yolk: fry the eggs for longer if you prefer them more firmly set.
• Serve with salad: add dressed leaves on the side for a fresh contrast.

Common mistakes to avoid

• Adding milk too quickly: whisk it in gradually to avoid lumps.
• Stopping the sauce too soon: cook gently until it no longer tastes floury.
• Skipping the toast: toast both sides first so the bread is less likely to turn soggy.
• Leaving the grill unattended: check frequently once the béchamel is on top, as it can brown fast.
• Frying eggs too early: cook them while the sandwiches grill so they are ready to serve hot.

How to store

These sandwiches are best eaten immediately, while the bread is crisp and the egg is freshly cooked. If needed, refrigerate leftover sandwiches and béchamel in airtight containers for up to 2 days; reheat the sandwich in an oven until hot, and cook a fresh egg for the top.

Frequently asked questions