Croque Madame Recipe

Make roux

Warm a medium saucepan over medium heat. Add 3 tablespoons unsalted butter and let melt. Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, 1 to 2 minutes until the mixture smells slightly toasty and is pale blond (do not brown).

Add milk and season

Gradually whisk in 2 cups whole milk, a little at a time, to avoid lumps. Bring to a gentle simmer, whisking constantly until thickened, about 4–6 minutes. Remove from heat and stir in 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon freshly grated nutmeg. Taste and adjust seasoning. Keep warm; if it thickens too much, whisk in up to 2 tablespoons warm milk to loosen.

Prepare bread

Preheat oven to 425°F (220°C). Lightly spread one side of each brioche slice with the 3 tablespoons softened butter (for toasting). Place buttered-side down on a baking sheet and toast in the oven 5–7 minutes until golden and slightly crisp.

Assemble sandwiches

Turn toasted slices buttered-side up. Spread 1/4 teaspoon Dijon mustard on the unbuttered side of 4 slices. Divide the ham and turkey evenly among the 4 mustard-spread slices (2 slices of ham + 2 slices of turkey per sandwich). Sprinkle about 1/4 cup grated gruyère over the meat, then top with the remaining 4 slices of brioche, buttered-side up.

Top with béchamel and cheese

Place assembled sandwiches on the baking sheet. Spoon about 1/3 to 1/2 cup warm béchamel over the top of each sandwich, spreading to cover most of the top. Sprinkle about 2 tablespoons extra grated gruyère over the béchamel on each sandwich.

Bake to melt

Bake in the preheated 425°F (220°C) oven for 6–8 minutes, then switch to the broiler on high and broil 1–2 minutes more until the béchamel is bubbling and the cheese is golden and slightly browned. Watch carefully to avoid burning. Remove from oven and let rest 1 minute.

Fry eggs

While sandwiches are in the oven, heat a large nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. Once melted and foamy, crack in 4 large eggs, spacing them so they don't touch. Cook sunny-side-up slowly until whites are set but yolks remain runny, about 3–4 minutes. Season each egg with a pinch of salt and a little black pepper. If you prefer the whites fully set on top, cover the pan briefly for 30–45 seconds.

Place one baked sandwich on each plate. Carefully slide one sunny-side-up egg onto the top of each sandwich. Spoon any remaining béchamel from the baking sheet over the sandwich if desired. Garnish with a sprinkle of chopped fresh parsley and an extra crack of black pepper. Serve immediately.