Easy Croque Madame
jump toRECIPE
A croque madame is a classic French ham and cheese sandwich topped with a fried egg. This version layers French bread with thinly sliced ham, nutty Gruyère cheese, and a creamy béchamel sauce made with shallot and fresh thyme, then broils everything until the cheese is melted and bubbling. A sunny-side-up egg finishes the sandwich, making it a satisfying option for brunch, lunch, or an easy dinner once the weather starts to cool. If you love elevated sandwiches, try my monte cristo sandwich or this globally-inspired Cuban sandwich with mojo-marinated roast pork next.
Why You’ll Love This Recipe
- Classic French flavor – Creamy béchamel, savory ham, and nutty Gruyère make this an elevated take on a ham and cheese sandwich.
- A rich, satisfying finish – The fried egg adds another layer of richness, especially when the runny yolk mixes with the melted cheese and sauce.
- Ready in about 25 minutes – The béchamel comes together on the stovetop while the sandwiches are assembled and broiled, making this an approachable meal for brunch or dinner.
Croque Madame vs Croque Monsieur?
The distinction is that the Croque Monsieur is a grilled ham and cheese with béchamel on top while the Croque Madame is the same but with the addition of a perfectly cooked, sunny side up egg on top. Bechamel is one of the “five French Mother sauces” where a roux of butter and flower is whisked together with milk to make a creamy white sauce.
Key Ingredients in This Recipe
- Ham – Look for jambon de Paris, a cooked and unsmoked type of ham. If you cannot locate it look for another unsmoked, deli-sliced ham.
- Bechamel sauce – Bechamel sauce is made from a roux base. Flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk to make a thick, creamy sauce served spread on the sandwich.
- Gruyère – Gruyère is a hard cheese with a nutty, sweet flavor from Switzerland. The fact that it melts well (due to a high water to oil ratio) mixed with its distinct flavor makes it the perfect addition to anything from sandwiches to mac and cheese or fondue. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Whisk the milk into the butter-and-flour mixture gradually, stirring constantly to help prevent lumps from forming in the béchamel. Keep an eye on the sandwiches under the broiler, since the Gruyère can go from melted and bubbling to overly browned quickly. Fry the eggs just before serving so the whites are set while the yolks remain runny.
Swaps and Substitutions
- French bread: Use a sturdy country loaf cut into thick slices that can hold the béchamel, ham, and cheese without becoming soggy.
- Ham: Jambon de Paris is a traditional choice because it is cooked and unsmoked. If you can’t find it, use another thinly sliced, unsmoked deli ham.
- Gruyère: Substitute Emmental or another Swiss cheese that melts well and has a nutty flavor.
- Whole milk: Whole milk creates a rich, creamy béchamel. Lower-fat milk can work, although the sauce may be less rich.
- Fresh thyme: Use a small pinch of dried thyme if fresh thyme isn’t available, adjusting to taste.
- Shallot: Finely minced yellow onion can work as a substitute, though it will have a slightly stronger flavor.
How to Make a Croque Madame (Step-by-Step)
- Sauté the shallot. Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the shallot and sauté, stirring frequently, until they are translucent and tender, about 5 minutes.
- Cook the flour in the butter. Add the flour and stir to combine, let cook about 1 minute, to cook the flour taste off. Add the thyme sprig to the pot then gradually add the milk and bring to a simmer, whisking constantly then reduce the heat to low and continue to cook until the sauce has slightly thickened, about 10 minutes.
- Strain the bechamel and heat the oven. Season with salt and pepper to taste and remove the thyme sprig or use a fine mesh strainer to strain the sauce. Return the sauce to low heat until ready to use to keep it warm. Then preheat broiler on high. Line a baking sheet with parchment paper.
- Assemble the sandwiches. Place the slices of bread on the baking sheet. Top 2 of the slices of bread with 3 slices of ham each. Add about 3 tablespoons of the béchamel sauce over each slice, then use a knife to evenly spread it over the bread.
- Top with cheese. Top each slice of bread with about 1/2 cup of the Gruyère cheese.
- Broil the bread. Broil, checking frequently, until the cheese is melted and bubbling, about 5 minutes.
- Fry the eggs. Heat a medium nonstick skillet over medium heat. Add the canola oil and heat through. Gently break each egg into the pan and fry until the whites of the egg have set and the yolk has thickened but is still runny, about 5 minutes.
- Remove the eggs. If the eggs start to sputter and bubble up, reduce the heat. Season with salt and pepper. When the eggs are ready use a spatula to remove the eggs from the pan onto a plate.
- Assemble and serve. Place one of the cheese-topped slices on top of one of the pieces with the ham, cheese side up. Place one of the eggs on top. Repeat with the remaining sandwich. Serve immediately.
How to Serve This Recipe
- For brunch: Serve with fresh fruit, breakfast potatoes, or a simple green salad.
- For lunch: Pair with a lightly dressed arugula salad to balance the rich cheese and béchamel.
- For dinner: Add roasted asparagus, green beans, or a bowl of tomato soup for a more substantial meal.
- For entertaining: Assemble the sandwiches on a baking sheet and serve immediately after topping each one with a freshly fried egg.
How to Store This Recipe
- Refrigerate: Store leftover sandwich components in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the bread, ham, cheese, sauce, and fried egg separate when possible.
- Store the béchamel: Refrigerate leftover béchamel in a covered container for up to 3 days. Reheat gently over low heat, whisking in a splash of milk if needed to restore its creamy consistency.
- Reheat: Reheat the sandwich without the egg in a 350°F (176°C) oven until warmed through and the cheese has melted. Fry a fresh egg to serve on top, since reheated eggs can become rubbery.
FAQ – Frequently Asked Questions
The main difference is the egg. A croque monsieur is a French ham and cheese sandwich typically made with béchamel and melted cheese, while a croque madame is topped with a fried egg. Both feature bread, ham, and cheese, but the egg gives the croque madame its signature appearance and added richness.
Gruyère is a classic choice because it melts smoothly and has a nutty, slightly sweet flavor that complements the ham and béchamel. Emmental or another good melting Swiss cheese can also work. For the best texture, shred the cheese yourself if possible so it melts evenly under the broiler.
Béchamel is a classic French white sauce made by whisking milk into a cooked mixture of butter and flour. In this croque madame recipe, shallot and fresh thyme add extra flavor to the sauce. The béchamel keeps the sandwich creamy and helps the Gruyère melt into a rich topping under the broiler.
You can prepare the béchamel sauce ahead of time and refrigerate it until you’re ready to assemble the sandwiches. Reheat the sauce gently, whisking until smooth, then assemble and broil the sandwiches just before serving. For the best results, fry the eggs at the last minute so the yolks stay soft and the bread and cheese are served hot.
Other Recipes to Try
Can’t get enough of this French-inspired recipe during cozy season? Check out some of my other favorite recipes below:
- Monte Cristo Sandwich
- French Potato Salad with Green Beans
- Cuban Sandwich with Mojo Marinated Roast Pork
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Croque Madame
Rate this Recipe
Ingredients:
For the béchamel:
- 3 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 2 tablespoons all-purpose flour
- 1 sprig fresh thyme
- 1 cup whole milk
- Kosher salt, as needed
- Ground black pepper, as needed
For assembly:
- 4 slices of French bread, cut ½” thick
- 4 ounces thinly sliced ham, about 12 slices
- 2 cups shredded Gruyère
- 2 tablespoons canola oil
- 2 large eggs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
For the béchamel:
- Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the shallot and sauté, stirring frequently, until they are translucent and tender, about 5 minutes.
- Add the flour and stir to combine, let cook about 1 minute, to cook the flour taste off. Add the thyme sprig to the pot then gradually add the milk and bring to a simmer, whisking constantly then reduce the heat to low and continue to cook until the sauce has slightly thickened, about 10 minutes.
- Season with salt and pepper to taste and remove the thyme sprig or use a fine mesh strainer to strain the sauce. Return the sauce to low heat until ready to use to keep it warm.
For assembly:
- Preheat broiler on high. Line a baking sheet with parchment paper.
- Place the slices of bread on the baking sheet. Top 2 of the slices of bread with 3 slices of ham each. Top all of the slices with about 3 tablespoons of the béchamel sauce, then use a knife to evenly spread it over the bread.
- Top each slice of bread with about 1/2 cup of the Gruyère cheese.
- Broil, checking frequently, until the cheese is melted and bubbling, about 5 minutes.
- Heat a medium nonstick skillet over medium heat. Add the canola oil and heat through. Gently break each egg into the pan and fry until the whites of the egg have set and the yolk has thickened but is still runny, about 5 minutes.
- If the eggs start to sputter and bubble up, reduce the heat. Season with salt and pepper. When the eggs are ready use a spatula to remove the eggs from the pan onto a plate.
- Place one of the cheese-topped slices on top of one of the pieces with the ham, cheese side up. Place one of the eggs on top. Repeat with the remaining sandwich. Serve immediately.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?