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Croque Madame Sandwiches
5 from 60 votes

Croque Madame Sandwiches

Croque Madame sandwiches feature ham, rich Mornay cheese sauce made from Gruyere and Parmesan, and fried eggs atop toasted sturdy bread. The texture balances crispy browned bread and creamy, cheesy sauce, with savory ham adding depth. Broiling the assembled sandwich melts the cheese sauce over it before finishing with a fried egg, creating a layered texture and flavor profile ideal for brunch or a hearty lunch.

Prep Time
3 mins
Cook Time
18 mins
Total Time
21 mins
Servings: 2 sandwiches
Calories: 885 kcal
Course: Breakfast
Cuisine: French

Ingredients

Mornay Sauce
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/4 cup milk whole
  • 1/2 tsp Dijon mustard
  • salt to taste, kosher salt and freshly cracked
  • black pepper to taste, kosher salt and freshly cracked
  • 1/2 cup gruyere cheese 58 g, freshly grated
  • 1/4 cup Parmesan Cheese freshly grated
Sandwiches
  • 4 sturdy bread thick slices
  • 1 tbsp butter
  • ham as much as you'd like, deli-sliced
  • 1/2 cup gruyere cheese 58 g, freshly grated
Fried Eggs
  • 2 tbsp butter
  • 2 egg large

Instructions

Mornay sauce
    Cup of Yum
  1. In a medium saucepan over medium heat, melt butter and add flour. Whisk constantly for about a minute. After about 2 minutes or when the mixture becomes bubbly, slowly add in milk.
  2. Keep whisking until thickened enough to coat the back of a spoon and can remain separated when you run a finger down it.
  3. Season with salt, pepper, and whisk in dijon mustard.
  4. Take off the heat, then add 1/2 cup of gruyere cheese and 1/4 cup grated parmesan, whisking until the cheese is fully melted and the sauce is thick and creamy. If the sauce gets a little too thick, add a splash or two of milk and whisk to thin to the correct consistency. Set aside.
Sandwiches
  1. Preheat broiler on low.
  2. Heat a cast iron skillet over medium heat spread butter onto one side of each slice of the bread, then layer on the ham and shredded cheese and sandwich between the bread slices. Brown the sandwich on each side for 2-3 minutes until golden brown.
  3. Generously cover the sandwiches with more mornay sauce and all the rest of the gruyere.
  4. Place the baking sheet with sandwiches under the broiler. Leave to cook for about 3 minutes or until the bechamel sauce is browned. Keep an eye on it, DO NOT LET IT BURN.
Fried Eggs
  1. While the sandwiches are broiling, melt butter in a nonstick skillet. Crack two eggs into two separate small bowls and add them into the pan one by one.
  2. Cook for 3 minutes with a lid. Whites should be just set completely and the yolks should be runny, bonus points for no brown edges. Season with salt and pepper.
  3. Carefully take the sandwiches out of the broiler and plate, topping each sandwich with a fried egg. Serve immediately.

Notes

  • Use sturdy, flavorful bread like brioche or sourdough to hold up to the cheese sauce.
  • Choose good-quality melting cheeses such as Gruyere or Emmental for the Mornay sauce.
  • Grill the sandwich on both sides before broiling to achieve an evenly toasted texture.
  • For a quicker version, serve without broiling: grill the sandwich until melted and crispy, pour Mornay sauce over, then add a fried egg.

Nutrition Information

Serving 1g Calories 885kcal (44%) Carbohydrates 54g (18%) Protein 30g (60%) Fat 62g (95%) Saturated Fat 35g (175%) Polyunsaturated Fat 21g (124%) Trans Fat 2g (100%) Cholesterol 346mg (115%) Sodium 1474mg (61%) Fiber 2g (8%) Sugar 12g (24%)

Nutrition Facts

Serving: 2 sandwiches

Amount Per Serving

Calories 885

% Daily Value*

Serving 1g
Calories 885kcal 44%
Carbohydrates 54g 18%
Protein 30g 60%
Fat 62g 95%
Saturated Fat 35g 175%
Polyunsaturated Fat 21g 124%
Trans Fat 2g 100%
Cholesterol 346mg 115%
Sodium 1474mg 61%
Fiber 2g 8%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.