Croque Madame
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
690 kcal
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Course
Main Course, Brunch
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Cuisine
French
Croque Madame
Description
Croque Madame consists of toasted white sandwich bread slices generously spread with a creamy béchamel sauce flavored with Dijon mustard and a touch of nutmeg. Between the bread, layers of quality sliced ham and grated gruyere and parmesan cheeses are added. After assembling, the sandwich is baked until the cheese melts and the top turns golden brown, forming a rich, gooey filling contrasted by the crisped edges of the bread.
Once baked, the sandwich is topped with a fried egg, adding a silky texture and mellow richness that distinguishes it from its counterpart, Croque Monsieur. The combination of ham, nutty cheese, and mustard-spiced béchamel creates a balanced savory flavor with a smooth, creamy mouthfeel.
This sandwich is typically served immediately while the cheese is melted and the egg is still warm, making it suitable for brunch or lunch. Alternatives include omitting the egg to make a Croque Monsieur or substituting cheeses to adjust taste. Preparing the béchamel in advance is possible to save time.
Ingredients
For the Béchamel sauce:
- ¼ cup butter ½ of a stick, unsalted
- ¼ cup all-purpose flour
- 1½ cups milk whole
- salt freshly ground
- black pepper freshly ground
- 1/4 teaspoon Dijon mustard
- nutmeg ground, dash
For the Sandwiches:
- 8 white sandwich bread thin slices
- 5 ounces ham about 8 slices, good quality
- 6 ounces gruyere cheese , or Emmental cheese, grated (about 2½ cups)
- 1/4 cup Parmesan Cheese freshly grated
- 4 egg
Instructions
Make Béchamel Sauce:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is slightly thickened. Season with a little bit of salt and pepper.
- Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches. Sauce can be made up to 1 week in advance, stored in the refrigerator.
Assemble Sandwiches:
- Preheat oven to 425° F. Line a baking tray with parchment paper and set aside.
- Spread each bread slice with a thin layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on prepared baking sheet.
- Top bread with a piece of ham and a sprinkle of freshly grated gruyere and parmesan cheese. Top with another bread slice, béchamel side up, then sprinkle with remaining gruyere and parmesan cheese.
- Bake for 5-6 minutes, until cheese is melted, then turn the oven to broil and toast until the cheese on top is lightly golden, 2-4 minutes.
- While sandwiches bake, heat a large skillet over medium-high heat. Grease the pan with butter or non-stick cooking spray and crack eggs into hot pan (you may need to do this in batches, depending on size of skillet). Reduce heat to medium and cook for several minutes, until desired doneness. Place an egg on top of each hot sandwich.
Notes
- Béchamel sauce can be made up to one week ahead and stored refrigerated for convenience.
- For a Croque Monsieur, omit the fried egg on top.
- Thin white sandwich bread is recommended for best texture, but other bread types can be used.
- Gruyere and parmesan cheeses are traditional; substitutes include Emmental, Jarlsberg, or similar flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 38g | 76% |
| Fat | 43g | 66% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 279mg | 93% |
| Sodium | 1201mg | 50% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 699mg | 70% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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