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Traditional Croque Madame

A delightful French ham and cheese sandwich topped with a perfectly cooked egg, perfect for brunch or a comforting evening meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the sandwich
  • 8 slices good quality bread Provides the best texture
  • 4 slices ham Authentic French ham enhances flavor
  • 1 cup grated Gruyère cheese Melts beautifully and adds richness
  • 2 tablespoons unsalted butter For frying and flavor
  • 4 eggs eggs For the decadent topping
For the béchamel sauce
  • 1 tablespoon all-purpose flour To thicken the béchamel sauce
  • 1 cup whole milk For a creamy béchamel
  • to taste salt and pepper Seasoning is key

Method
 

Preparation
  1. Begin by preparing the béchamel sauce. In a saucepan, melt 2 tablespoons of butter over medium heat.
  2. Stir in the flour, and cook for about 1 minute until light golden, stirring constantly.
  3. Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens and coats the back of a spoon. Season with salt and pepper, then remove from heat.
Cooking the Sandwiches
  1. Preheat your oven to 400°F (200°C). Butter one side of each slice of bread and assemble your sandwiches by placing ham and cheese between two slices, buttered sides out.
  2. In a large skillet, toast the sandwiches until golden brown on both sides, about 3-4 minutes per side.
  3. Place the toasted sandwiches on a baking sheet, pour the béchamel over them, and sprinkle with remaining cheese. Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly and golden.
Frying the Eggs
  1. While the sandwiches are in the oven, prepare the fried eggs. In a frying pan, melt a bit of butter over medium heat and fry the eggs until the whites are set but the yolks remain runny.
  2. Remove the sandwiches from the oven and gently place a fried egg atop each one.

Notes

For added flavor, consider using Dijon mustard spread between the bread slices. Experiment with different types of cheese like Emmental or cheddar for a twist on the classic. Let the béchamel cool slightly before topping the sandwiches to prevent them from becoming soggy. Store any leftovers in the fridge for up to 2 days, wrapped tightly.