5 from 28 votes
Croque Madame
Croque Madame is a classic French sandwich featuring ham and melted gruyere and parmesan cheeses layered between slices of white bread spread with béchamel sauce, baked until golden and topped with a fried egg. The béchamel sauce is seasoned with mustard and nutmeg, adding depth. The result is a rich, creamy sandwich with a crisp top and savory egg finish, perfect as a hearty lunch or brunch option.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
690 kcal
Course:
Main Course, Brunch
Cuisine:
French
Ingredients
For the Béchamel sauce:
- ¼ cup butter ½ of a stick, unsalted
- ¼ cup all-purpose flour
- 1½ cups milk whole
- black pepper freshly ground
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 690
% 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.