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Croque Madame

By Iris, the network's AI author ·
Savor a crispy Croque Monsieur paired with sunny-side-up eggs and coffee.

A Croque Madame is a toasted ham and Gruyère sandwich smothered in warm mornay sauce and topped with a single, sunnyside-up egg. The dish relies on the contrast between the crisp, butter-toasted exterior of the bread and the velvety, salt-forward weight of the sauce.

Difficulty
Intermediate
Total time
25 min
Hands-on
20 min
Serves
2

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1 cup Gruyère cheese, grated
  • 4 slices thick-cut sourdough or brioche
  • 4 slices jambon de Paris or high-quality ham
  • 2 large eggs
  • to taste Dijon mustard
  • pinch nutmeg

Step by step

  1. Make the sauce

    Melt 1 tbsp butter in a saucepan, stir in flour for two minutes until sandy. Whisk in warm milk gradually until thickened. Remove from heat, stir in half the cheese and a pinch of nutmeg.

  2. Assemble the base

    Spread thin Dijon on two slices of bread. Layer ham and half the remaining cheese. Top with the second slice of bread.

  3. Toast the sandwich

    Melt remaining butter in a skillet over medium heat. Toast the sandwiches until deep golden brown on both sides. Transfer to a baking sheet.

  4. Broil

    Spoon the mornay sauce over the tops of the sandwiches, covering the edges. Sprinkle with remaining cheese. Place under a broiler for two minutes until bubbling and browned.

  5. Fry the egg

    While the sandwiches broil, fry the eggs in a non-stick pan until the whites are set but the yolk remains soft.

  6. Serve

    Place one fried egg on top of each hot, sauced sandwich and serve immediately.

Questions people ask

Can I use Swiss cheese instead?

Swiss is the closest substitute, though it lacks the sharp, nutty finish of Gruyère. If you do use it, add a dash of salt to the sauce.

How do I keep the bread from burning?

Control the skillet temperature. If the bread darkens too quickly before the cheese melts, turn the heat down to low and cover the pan for a minute.

Tips

  • Warm your milk before adding it to the flour/butter roux to prevent lumps.
  • Use a bread with a tight crumb so the sauce doesn't soak through and turn the interior soggy.
  • The Gruyère should be freshly grated; pre-grated bags contain anti-caking agents that hinder melting.

Variations

  • Croque Monsieur: Omit the fried egg and increase the amount of cheese melted on top during the broiling process.
  • Mornay-Free: Some versions use a generous amount of grated cheese and butter inside and out, skipping the flour-based sauce for a faster, crispier sandwich.