Croque-Madame
The Spruce Eats / Julia Hartbeck
The Croque Madame is a variation of the classic French Croque Monsieur sandwich. Both sandwiches typically contain ham, Gruyère cheese, and a béchamel sauce. A key difference is that the Croque Madame is topped with a fried egg, whose yolk can add further richness to this substantial dish.
Fun Fact: The Origin of “Croque Monsieur” and “Croque Madame”
The name “Croque Monsieur” literally translates from French to “Mister Crunch,” and “Croque Madame” to “Madam Crunch,” referring to the sandwich’s toasted quality.
This warm sandwich can be enjoyed for breakfast, lunch, or as a main course for dinner, often served with a side salad. It is typically eaten with a knife and fork due to its composition.
Pro Tip: The Importance of Mise en Place and Timing
Thoroughly review the recipe and prepare all ingredients and equipment (mise en place) before starting. While the process is generally efficient, several steps require careful timing for best results.
The following ingredients are needed to prepare a classic Croque Madame.
Bread: Select a soft bread, such as brioche or Pullman loaf, that is not sliced too thickly. Sourdough or other white breads are also suitable.
Ham: Thinly sliced cooked ham or quality deli ham, such as French-style Jambon de Paris, is recommended.
Béchamel Sauce: Béchamel, a foundational white sauce made from butter, flour, milk, and seasonings, provides essential creaminess to both the Croque Monsieur and Croque Madame.
Cheese: Gruyère cheese, known for its nutty flavor, is standard for both sandwiches; Parmesan is also used in this version. Incorporating Parmesan and half the Gruyère into the béchamel creates a Mornay sauce. The rest of the Gruyère is sprinkled on top for a melted cheese finish.
Dijon Mustard: Applying Dijon mustard is optional but adds a distinct tanginess that complements the sandwich’s rich components.
Butter: Unsalted butter is integral to this recipe, used for the béchamel sauce, for toasting the sandwiches, and for frying the eggs. Its generous use contributes to the sandwich’s characteristic richness and flavor.
Fried Egg: The Croque Madame builds on the Croque Monsieur (bread, ham, béchamel, cheese) by adding a fried egg on top. Eggs may be cooked to preference; a runny yolk typically enhances the overall richness.
The Key Difference: The Significance of the Egg Topping
The defining difference between a Croque Monsieur and a Croque Madame is the fried egg served atop the latter. The name “Croque Madame” is traditionally said to derive from the egg’s appearance, thought to resemble a lady’s hat.
This luxurious sandwich is perfect for a special lunch or brunch. I used French Pullman loaf and thinly sliced culatello for the ham, similar to prosciutto. The result was incredibly rich, flavorful, and satisfying. One sandwich can easily be shared by two people. — Danielle Centoni
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Ingredients for Croque Madame
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7 tablespoons unsalted butter, divided
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1 tablespoon all-purpose flour
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1/2 cup milk
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1/4 teaspoon kosher salt, plus more to taste
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1 pinch freshly grated nutmeg
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3 tablespoons grated Parmesan cheese
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6 ounces Gruyère cheese, sliced or grated, divided
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4 slices bread
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2 to 3 teaspoons Dijon mustard, optional
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3 to 4 ounces thinly sliced ham
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2 large eggs
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Freshly ground black pepper, to taste
Making Croque Madame: A Step-by-Step Guide
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly.
The Spruce Eats / Julia Hartbeck
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Add the milk, 1/4 teaspoon of salt, and a pinch of nutmeg and cook, stirring, for 3 to 4 minutes, until thickened.
The Spruce Eats / Julia Hartbeck
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Stir in the Parmesan cheese and half of the Gruyère cheese.
The Spruce Eats / Julia Hartbeck
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Place two slices of bread on a baking sheet and spread them with Dijon mustard, if desired. Divide the ham between the two slices of bread.
The Spruce Eats / Julia Hartbeck
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Spread some of the thick cheese sauce over the ham, top with the remaining Gruyère and another slice of bread.
The Spruce Eats / Julia Hartbeck
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Melt 4 tablespoons of butter in a large nonstick skillet over medium heat. Brush the tops of the sandwiches with some of the melted butter.
The Spruce Eats / Julia Hartbeck
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Place the sandwiches in the hot skillet, buttered-side down, and brush the tops with more butter. Cook for 2 to 4 minutes per side until golden brown.
The Spruce Eats / Julia Hartbeck
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Remove the sandwiches to the baking sheet and spread the remaining cheese sauce on top. Make sure to cover the edges well to prevent the bread from burning.
The Spruce Eats / Julia Hartbeck
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Position a rack in the upper third of the oven. Turn on the broiler. Melt the remaining 2 tablespoons of butter in a nonstick skillet over medium heat. Crack each egg into a ramekin and slowly add them to the skillet.
The Spruce Eats / Julia Hartbeck
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Cover the skillet and cook for 2 to 3 minutes, or until the whites are set and the yolks are still runny. While the eggs are cooking, place the sandwiches under the broiler and cook for about 2 minutes, or until the sauce is bubbly and beginning to brown.
The Spruce Eats / Julia Hartbeck
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Remove the sandwiches to plates and top each with a fried egg. Sprinkle with salt and freshly ground black pepper to taste and serve immediately.
The Spruce Eats / Julia Hartbeck
Croque Madame Recipe Variation
Instead of Dijon mustard, use a mustard-mayonnaise mixture made with 1 teaspoon of Dijon mustard and 1 tablespoon of mayonnaise.
| Nutrition Facts (per serving) | |
|---|---|
| 552 | Calories |
| 41g | Fat |
| 20g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 2 to 4 | |
| Amount Per Serving | |
| Calories | 552 |
| % Daily Value* | |
| Total Fat 41g | 52% |
| Saturated Fat 23g | 115% |
| Cholesterol 217mg | 72% |
| Sodium 940mg | 41% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| Protein 27g | |
| Vitamin C 0mg | 0% |
| Calcium 570mg | 44% |
| Iron 2mg | 11% |
| Potassium 267mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
