5 from 9 votes
Croque-Madames
The croque madame is a quintessential dish in the French culinary canon. A ham and cheese sandwich is elevated by two generous layers of creamy béchamel, broiled until bubbly and golden, and topped with a perfectly fried egg.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
sandwiches
Calories:
643 kcal
Course:
Breakfast
Cuisine:
French
Ingredients
For the Béchamel:
- 1 Tbsp butter unsalted
- 2 Tbsp all-purpose flour
- 1 1/2 cups milk whole
- 1 rosemary fresh sprig
- 1 1/2 tsp Dijon mustard coarse
- 1/4 tsp nutmeg freshly grated
- 1/2 tsp kosher salt
- 1/4 tsp Espelette pepper or substitute black pepper
For the sandwiches:
- 1 Tbsp butter room temperature, unsalted
- 8 lices country-style bread
- 6 ounces ham thinly sliced
- 6 ounces gruyere cheese divided, freshly shredded
- 2 garlic peeled and halved, gloves
- 1 Tbsp olive oil
- 4 egg large
- kosher salt
- black pepper freshly ground
Instructions
For the Béchamel:
- In a small sauce pan, melt the butter. Whisk in the flour and cook, whisking constantly, 2 minutes. Do not let the flour brown. Whisk in the milk and add the rosemary. Cook, stirring occasionally, until thick, about 10 minutes. Remove the pan from the heat and discard the rosemary. Whisk in the mustard, nutmeg, salt and Espelette pepper. Keep warm over very low heat.
Cup of Yum
For the sandwiches:
- Butter one side of each bread slice. Spread the other side of four of the slices with about 1 tablespoon Bechamel and top each with one-quarter of the ham. Sprinkle one-eighth of the Gruyere on top of each. Cover each sandwich with a remaining bread slice with the buttered side facing out.
- Warm a large skillet over medium-high heat. Grill each sandwich until both sides are toasted and golden brown, about 2 minutes per side. Transfer the toasted sandwiches to a rimmed baking sheet and rub both sides of each with garlic. The toasted bread will gently grate the garlic.
- Preheat the broiler to high. Spread 2 tablespoons béchamel on top of each sandwich. Sprinkle the remaining Gruyere evenly over the sandwiches. Broil until the cheese is bubbly and golden brown, 2 to 3 minutes.
- In a large skillet over medium-high heat, warm the oil. Crack the eggs into the skillet and fry until the white of each is cooked through for sunny-side-up, about 3 minutes, or flip and cook the eggs on the other side for over-easy. Top each sandwich with a fried egg, season with salt and pepper, and serve at once.
Nutrition Information
Calories
643kcal
(32%)
Carbohydrates
35g
(12%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
261mg
(87%)
Sodium
1352mg
(56%)
Potassium
444mg
(9%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
962IU
(19%)
Vitamin C
1mg
(1%)
Calcium
639mg
(64%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 643
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 261mg | 87% |
| Sodium | 1352mg | 56% |
| Potassium | 444mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 639mg | 64% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.