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Croque Madame Toast
5 from 18 votes

Croque Madame Toast

Croque Madame Toast is an open-faced sandwich featuring toasted sourdough with smoked ham, mustard, and a creamy gruyere cheese mornay sauce topped with a soft egg yolk. The rich, cheesy topping with mustard's tang and the smoky ham complements the toasted bread. The broiled egg yolk adds a creamy texture and a velvety finish to this savory dish.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 458 kcal
Course: Breakfast, Brunch
Cuisine: French

Ingredients

mornay sauce
  • 1 tablespoon butter unsalted
  • 1 tablespoon all-purpose flour
  • ½ cup milk whole, plus 2 tablespoons
  • ½ teaspoon mustard powder dry
  • ½ teaspoon ground ginger
  • ⅓ cup gruyere cheese shredded
  • 3 tablespoons Parmesan Cheese grated
  • black pepper cracked, to taste
  • salt cracked, to taste
assembly
  • 3 lices sourdough bread lightly buttered and toasted
  • 3 tablespoons whole grain mustard prepared
  • 6 ounces smoked ham thinly sliced
  • 3 large egg yolk

Instructions

mornay sauce
    Cup of Yum
  1. Melt the butter in a small saucepan over medium heat. Add the flour and stir over the heat for 2 to 3 minutes to cook off the raw flour taste. Add the milk in a steady stream while whisking, then continue to cook and whisk until the mixture thickens enough to coat the back of a spoon. Whisk in the mustard, ginger, gruyere, and parmesan. Continue to cook and stir until the cheeses melt and the sauce is smooth, 3 to 4 minutes. Season to taste with salt and pepper. Set aside.
assembly
  1. Preheat broiler. Spread whole grain mustard onto one side of the toast slices. Top slices of the toast with the ham.
  2. Transfer the ham-topped toasts to a baking sheet and top each with a 1/2 cup of the mornay sauce.
  3. Carefully create a well atop each toast, with the ham and mornay sauce and drop each yolk into each well.
  4. Broil the toasts until the sauce is hot and bubbling, but the yolk is still soft, 3 to 4 minutes. Lightly season with salt and pepper and serve immediately.

Notes

  • Gruyere cheese can be substituted with Swiss, Comté, Fontina, Gouda, or white cheddar as preferred.
  • To add fried eggs instead of raw yolks, fry eggs in melted butter until crispy edges form but yolks remain runny, then place over the warm mornay sauce.
  • For a full sandwich, use an extra slice of mustard-spread toast on top, pour more mornay sauce, broil briefly until bubbly and golden, and finish with a fried egg.
  • Season the final dish with cracked black pepper and salt to taste immediately before serving.

Nutrition Information

Calories 458kcal (23%) Carbohydrates 42g (14%) Protein 28g (56%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 246mg (82%) Sodium 1339mg (56%) Potassium 339mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 610IU (12%) Calcium 314mg (31%) Iron 4mg (22%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 458

% Daily Value*

Calories 458kcal 23%
Carbohydrates 42g 14%
Protein 28g 56%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 246mg 82%
Sodium 1339mg 56%
Potassium 339mg 7%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 610IU 12%
Calcium 314mg 31%
Iron 4mg 22%

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