Croque Madame

Picture this: it’s a lazy weekend morning, and you’re craving something beyond cereal or scrambled eggs.

Enter the Croque Madame — a French bistro classic that’s basically the fancier, better-dressed cousin of a ham and cheese sandwich. With its golden crust, oozing layers of creamy Béchamel, salty ham, melted cheese, and the crowning glory — a fried egg — it’s decadent yet approachable.

This dish is the culinary equivalent of wearing a tuxedo with sneakers: elegant but not too fussy. I love it because it feels indulgent without requiring hours in the kitchen.

Plus, it’s got that French je ne sais quoi that makes you feel fancy just eating it.

Let’s dive into its origins and why it deserves a spot on your table.

Origins and History of The Croque Madame

The Croque Madame originated in France, unsurprisingly, as a variation of the Croque Monsieur.

First appearing on Parisian café menus around 1910, the Croque Monsieur was the OG ham-and-cheese sandwich, toasted to perfection.

Add a fried egg on top, and voilà — you’ve got a Croque Madame, so named because the egg supposedly resembles a lady’s hat.

Fun fact: “croque” comes from the French verb “to crunch,” a nod to its irresistible golden crust. This dish has become a staple not only in France but around the world, celebrated for its rich, comforting flavors and simplicity.

So, whether you’re channeling your inner Julia Child or just hungry, this dish is a winner.

Ingredients You’ll Need

For two servings of Croque Madame, you’ll need:

• 4 slices of good-quality bread (like sourdough or brioche)
• 2 tbsp unsalted butter, softened
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 tsp ground nutmeg
• 1/2 cup grated Gruyère cheese, plus extra for topping
• 4 slices of ham
• 2 large eggs
• Salt and pepper, to taste
• Optional: Dijon mustard, for an extra zing

Ingredient Breakdown

• Bread: Opt for something sturdy yet soft like sourdough, brioche, or country loaf. White bread can work in a pinch, but let’s leave Wonder Bread for PB&Js.
• Butter: The unsung hero of French cuisine. You’ll use it to make a creamy Béchamel and to toast your bread to golden perfection.
• Flour and Milk: These form the base of the Béchamel sauce, the creamy glue that ties everything together.
• Nutmeg: Just a pinch adds warmth and complexity to the Béchamel. It’s like the secret handshake of French cooking.
• Gruyère Cheese: Rich, nutty, and melts like a dream. You can sub with Swiss cheese if needed, but Gruyère is worth the splurge.
• Ham: Go for thinly sliced, high-quality ham. Black Forest or Parisian ham works beautifully.
• Eggs: The pièce de résistance. A perfectly fried egg tops this dish with runny-yolk magic.
• Dijon Mustard: Optional but recommended for a subtle tang that cuts through the richness.

How to Make A Croque Madame

1. Make the Béchamel Sauce

• In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the flour and whisk continuously for about 1 minute, creating a roux. It should look like a smooth, golden paste.
• Gradually whisk in the milk, ensuring no lumps. Keep whisking until the sauce thickens, about 2-3 minutes.
• Stir in the nutmeg, a pinch of salt, and a few grinds of pepper. Finally, add half the grated Gruyère and stir until melted. Set aside.

2. Toast the Bread

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of butter on both sides of the bread slices. Heat a skillet over medium heat and toast the bread until golden on both sides. Fancy toasters need not apply — the skillet method gives you that golden, crispy exterior.

3. Assemble the Sandwiches

• Lay two slices of bread on a baking sheet. Spread a thin layer of Dijon mustard (if using) on one side.
• Layer two slices of ham on each piece, then spoon some Béchamel sauce over the ham. Top with a generous sprinkle of Gruyère.
• Place the remaining slices of bread on top, then spread a thin layer of Béchamel over the tops of the sandwiches. Sprinkle more Gruyère for that gooey, melty crust.

4. Bake and Broil

• Bake the sandwiches in the preheated oven for 5-7 minutes to heat through.
• Switch to the broiler setting and broil for 2-3 minutes until the cheese is bubbly and golden. Watch it like a hawk; no one likes burnt cheese.

5. Fry the Eggs

• While the sandwiches are baking, heat a nonstick skillet over medium heat. Melt a small pat of butter and crack in the eggs.
• Cook until the whites are set but the yolks are still runny, about 3-4 minutes. For sunny-side-up perfection, spoon some hot butter over the whites to help them set without flipping.

6. Assemble and Serve

• Remove the sandwiches from the oven and place each on a plate. Carefully slide a fried egg onto the top of each sandwich.
• Serve immediately, with a side salad or some roasted potatoes if you’re feeling fancy. Or just dig in — no judgment.

Tips for Success

• Cheese Choices: If Gruyère isn’t your thing, try Comté, Emmental, or even a sharp cheddar for a twist.
• Make It Ahead: You can assemble the sandwiches (minus the egg) a few hours ahead and pop them in the oven when ready.
• Customize: Add sliced tomatoes or spinach for a veggie boost. Feeling wild? Swap the ham for smoked salmon.
• Egg Perfection: Use fresh eggs for the best results — their whites hold together better for that Instagram-worthy finish.

Croque Madame Recipe

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