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This decadent croque-madame is my answer when I need a bistro-inspired brunch that feels special yet is totally manageable at home The sandwich brings together golden toasted bread a creamy béchamel sauce melty cheese smoky ham and a sunny fried egg all in one biteworthy package
Every time I make this I remember chilly Paris mornings when my partner and I would eat these in a cozy café Now making croque-madame at home turns any ordinary day into a mini celebration
Ingredients
- Thick white bread such as brioche or pain de mie: provides a sturdy base and absorbs all the flavors look for fresh bakery bread if you can
- Dijon mustard: adds tang and authentic French depth choose a smooth variety for easy spreading
- Cooked ham sliced thin: delivers savory flavor and heartiness opt for high-quality deli or leftover ham
- Gruyère or Emmental cheese: creates that iconic melt and stretch always grate your own for the best melt
- Unsalted butter: develops rich flavor in both the sauce and the crisped sandwich
- All-purpose flour: thickens the béchamel sauce make sure it is fresh for the smoothest sauce
- Whole milk: adds creaminess to the sauce and helps bind everything together
- Nutmeg: gives a gentle warmth to the béchamel just a pinch is enough optional
- Salt and black pepper: round out the flavors use freshly ground pepper for the best taste
- Large eggs: bring classic croque-madame style and a luscious finish pick the freshest eggs possible
- Olive oil or butter for frying the eggs: creates golden edges and nonstick results
- Dried herbs or parsley optional for garnish: add a hit of freshness and color
Step-by-Step Instructions
- Make the Béchamel Sauce:
- Start by melting butter in a small saucepan set over medium heat Once melted whisk in the flour until you form a smooth paste This needs about one minute to fully blend Cook it while whisking constantly so no raw flour taste remains Gradually pour in the milk about a tablespoon at a time whisking continuously This prevents lumps Continue cooking for three to five minutes until the sauce becomes noticeably thicker It should coat the back of a spoon Add a pinch of nutmeg salt and pepper Stir in about a quarter cup of the cheese and keep mixing until completely melted and velvety Set this sauce aside while you prep everything else
- Assemble the Sandwiches:
- Lightly toast the bread slices until just golden on the outside This will help them stay crisp once the sauce goes on Spread Dijon mustard evenly over two of the slices Take care to go all the way to the edges Layer on two slices of ham per sandwich making sure each slice lays flat Sprinkle generously with grated cheese covering the ham right to the crust Place the remaining bread slices on top to build your sandwiches
- Grill the Sandwiches:
- Melt a tablespoon of butter in a skillet over medium heat Once foamy add the sandwiches pressing down lightly Grill for about two to three minutes per side until golden and the cheese starts to melt inside A gentle press with a spatula helps keep everything together Once both sides are crisped transfer them to a baking sheet
- Broil Until Bubbly:
- Preheat your broiler spoon a generous amount of béchamel sauce over each sandwich right to the edges Top with the rest of the grated cheese Slide under the broiler for two to three minutes Watch closely You want the cheese bubbling and the edges turning golden without burning
- Top with a Fried Egg:
- Heat olive oil or butter in a skillet over medium heat Carefully crack in your eggs making sure the yolks stay whole Fry them sunny-side up until the whites are set but the yolks remain runny about two minutes Slide each fried egg over a sandwich If you like sprinkle with herbs or parsley for a finishing touch
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When I think of croque-madame I always picture a Paris vacation breakfast where the runny egg made us both laugh as it dripped onto the plate Gruyère is my stand-out ingredient here it melts like a dream and adds a nutty richness that other cheeses just do not match
Storing and Reheating Tips
If you need to make these ahead you can store assembled but unbaked sandwiches in the fridge for up to one day Wrap well in foil Keep the bechamel in a separate container When ready top with sauce and cheese then broil fresh For leftovers store wrapped sandwiches in the fridge and reheat in the oven to restore their crispness Fried eggs are best done to order
Ingredient Substitutions
No Gruyère or Emmental Try Swiss or Jarlsberg Cheese Both melt well and provide that classic flavor Feeling creative Add a handful of wilted spinach in the sandwich for an extra layer of goodness Gluten free bread works nicely if you are avoiding wheat
Serving Suggestions
Pair each croque-madame with a crisp green salad tossed with a sharp vinaigrette for a classic French touch Sliced tomatoes or a light fruit salad also work beautifully For breakfast serve alongside roasted potatoes or seasonal fruit
Croque-Madame’s French Roots
Born in Paris around the early 1900s croque-madame is a riff on the famous croque-monsieur The difference is that glorious runny egg on top It is named so because some say the egg resembles the fashionable hats women wore at the time It has been a staple in countless bistros ever since
Recipe FAQs
- → What kind of bread works best?
Brioche or pain de mie are ideal for their soft texture and buttery flavor, though any thick white bread holds up well.
- → Can I use a different cheese?
Gruyère or Emmental are traditional, but Swiss or even sharp cheddar will melt nicely and offer good flavor.
- → Is the béchamel sauce essential?
The sauce adds creaminess and richness, but you can skip it for a lighter sandwich or substitute with more cheese.
- → How do I get the perfect runny egg?
Fry the eggs sunny-side up, cooking gently until the whites are set but yolks remain soft for the best texture.
- → Can I prepare this ahead of time?
The assembled sandwiches can be prepped in advance, then broiled and topped with the fresh egg just before serving.