2 ratings

Croque Madame

Serve with your favorite brunch cocktail
Croque Madame
Photo courtesy of Eggland's Best

This open faced sandwich, topped with a delicately fried egg, is the perfect dish to serve for brunch or dinner. 

Recipe courtesy of Eggland's Best

Ready in
35 m
5 m
(prepare time)
30 m
(cook time)
Calories Per Serving


For the Bechamel Sauce

  • 3 Tablespoons unsalted butter
  • 2 Cups milk
  • 3 Tablespoons all-purpose flour
  • 1/3 Cup Gruyère cheese, grated
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1/8 Teaspoon nutmeg

For the Croque Madame

  • 2 Tablespoons unsalted butter
  • 1 Cup Gruyère cheese, grated
  • 8 slices of white bread (or bread of choice)
  • 4 Teaspoons Dijon mustard
  • 1/2 Pound thinly sliced ham
  • 4 Eggland's Best Eggs (large)


For the Bechamel Sauce

Melt 3 tablespoons butter in a saucepan over moderately low heat.

Then whisk in flour and cook, whisking, for 3 minutes.

Whisk in milk and bring to a boil, whisking constantly.

Reduce heat and simmer for 5 minutes while continuing to whisk.

Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted.

Remove from heat.

For the Croque Madame

Spread 1 1/2 tablespoons of the bechamel sauce evenly over each of 4 slices of bread.

Then sprinkle evenly with remaining cheese over all.

Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Melt 1 tablespoon butter in a medium-sized nonstick skillet over medium-low heat.

Cook sandwiches, turning over once, until golden brown (About 3 to 4 minutes).

Remove from heat and transfer sandwiches to a lightly oiled baking pan.

Preheat broiler.

Top each sandwich with 1/3 cup bechamel sauce, spreading evenly.

Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes.

Turn off broiler and move sandwiches to a lower rack in the oven to keep warm.

Using the same skillet, heat remaining tablespoon butter over medium heat.

Once melted, crack eggs into skillet and season with salt and pepper.

Fry eggs, covered, until whites are just set and yolks are still runny (about 3 minutes).

Top each sandwich with a fried egg and serve immediately.