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Traditional Croque Madame

Experience the authentic flavors of France with this classic Croque Madame, featuring layers of cheese, ham, and creamy béchamel topped with a fried egg.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices slices of bread (preferably thick-cut sourdough or brioche for added richness) Choose sturdy bread for support.
  • 4 slices slices of ham (choose a high-quality ham for better flavor)
  • 1 cup of grated Gruyère cheese (melty and nutty, essential for that cheesy topping) Feel free to mix in aged cheddar for added flavor.
  • 4 tablespoons unsalted butter For spreading and cooking.
  • 2 tablespoons all-purpose flour To thicken the béchamel.
  • 1.5 cups milk (whole milk yields the creamiest sauce)
  • 2 large eggs For the iconic fried topping.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation of Béchamel
  1. In a saucepan, melt 2 tablespoons of butter over medium heat.
  2. Whisk in flour and stir for about a minute until smooth and bubbly.
  3. Gradually add the milk while whisking to avoid lumps.
  4. Continue to cook until the sauce thickens, around 5-7 minutes.
  5. Season with salt and pepper, then remove from heat and stir in half of the cheese.
Assembly
  1. Take 4 slices of bread and spread a layer of béchamel on each.
  2. Place a slice of ham on top, followed by another spoonful of béchamel, and top with the remaining cheese.
  3. Cover each sandwich with the other slice of bread.
Cooking
  1. In a large skillet over medium heat, melt the remaining 2 tablespoons of butter.
  2. Carefully place each sandwich in the skillet and cook until golden brown on one side, about 3-4 minutes.
  3. Flip carefully and cook the other side until crispy and the cheese is melting inside.
  4. While the sandwiches are toasting, crack the eggs into another skillet and fry them sunny-side up until the whites are set but the yolks remain runny.
Serving
  1. Place each sandwich on a plate and top with a fried egg.
  2. Add an extra dollop of béchamel sauce on top if desired, then sprinkle with additional cheese for a finish.

Notes

Ensure the skillet isn’t too hot to allow the cheese to melt while toasting the bread perfectly. Store leftovers in an airtight container in the refrigerator for up to 2 days.